Serves:

Ingredients:

1 sm Onion
oz.)
1 cn Chopped green chilies (4
1/2 oz.)
1 cn Diced tomatoes and juice (14
3 c Low-salt chicken broth
1 Lime
2 ts Olive oil OR salad oil
3/4 lb Rockfish fillet
1 cn Yellow hominy (15 oz.)
2 ts Ground cumin

Method:

Salsa or hot pepper sauce Preparation: 1.
Thinly slice onion.
Rinse and drain hominy.
Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish).
Slice lime into 6 wedges.
Cooking: 1.
Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes.
2.
Add hominy, chicken broth, tomatoes and their juice, chilies and cumin.
Cover pan and bring to a boil; reduce heat and simmer 5 minutes.
3.
Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes.
Ladle soup into bowls.
Squeeze juice of 1 lime wedge into each bowl of soup.
Serve salsa or hot pepper sauce alongside to season to taste.
Makes 6 servings.
Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted.
Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .
7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .
3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium.