Here is one to consider with a southwestern flavor -- and hits about 155 calories per serving..
•2 teaspoons olive
oil
•1 cup onion, sliced
•2 cloves garlic, minced
•1 cup yellow bell pepper, cut into rings
•1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers, undrained
•4 (4 ounce) fish fillets
•1 dash garlic powder
•1 dash ground red pepper
•salt to taste
Heat
oil in a large nonstick skillet over medium heat. Add onion and garlic, saute 7 minutes or until tender. Add peppers and tomatoes; cook on medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and pepper. Cover and reduce heat, simmer 5 minutes. 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. Place skillet with cooking sauce over medium-high heat, and cook sauce down approx. 3 minutes or until thickened. Serve sauce over fish.