Ingredients:

2 ts Olive oil
Dash of garlic powder
4 4 oz pieces orange roughy
Peppers undrained
Stewed tomatos w/jalapeno
1 cn (14.5 oz) mexican-style
1 c Yellow bell pepper rings
2 cl Garlic, minced
1 c Sliced onion
Dash of ground red pepper

Method:

1.
Heat oil in a large nonstick skillet over medium heat.
Add onion and garlic, saute 7 minutes or until tender.
Add peppers and tomatos; cook over medium-high heat 3 minutes.
Add fish; sprinkle with garlic powder and pepper.
Cover and reduce heat, simmer 5 minutes.
2.
Turn fish over.
Cover and simmer an additional 5 minutes or until fish flakes with a fork.
Transfer to individual serving plates, reserving cooking sauce in skillet.
Keep fish warm.
3.
Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened.
Serve sauce over fish.
Calories: 149 per serving