Quote:
Originally Posted by 65LA
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 filets
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. |
Wow, that sounds really good. I think I may give that one a try this week.
Keep the ideas coming, I need some new recipes.
Oh Wayne and 427, Beer is a must when anything is cooking on the Grill. I have never bought the salmon fillets with the skin still on, but putting Salmon on a nice fresh Cherry board, with the same ingredents that I listed above for the Cod I did last night and then throwing that on the grill is really good to.
Speaking of grilling, an appetizer that I make is to take tuna fillets and cut into small strips, roll up the strip and wrap with bacon, stick a toothpick in and grill it. No other seasonings. Really good.