Sweet Pepper Salsa Fish
Recipe from Better Homes and Gardens

One skillet and 30 minutes are all you need to cook these fish fillets. The fish is topped with the refreshing combo of sauteed vegetables and salsa.


Sweet Pepper Salsa Fish

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Servings: Makes 4 servings.
Prep Time: 10 mins
Total Time: 25 mins
Related Categories: Fish and Seafood, Low Calorie Dinners, Low Carb Fish Dishes, Low Fat Dinners, Low Sodium, Mexican Salsa, Mushrooms, Onions, Peppers, Quick and Easy Dinners
 
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Ingredients
  • 1  pound
    fresh or frozen skinless fish fillets (3/4 inch thick)
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  • 2  tablespoons
    cooking oil
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  • 1-1/2  cups
    fresh mushrooms, quartered
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  • 1  cup
    coarsely chopped green and/or yellow sweet pepper
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  • 1 
    small onion, halved and sliced
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  • 1  cup
    salsa
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  •  
    Fresh oregano (optional)
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Directions
1.
Thaw fish, if frozen. Cut fish fillets into 4 serving-size portions, if necessary. Rinse fish; pat dry with paper towels; set aside.
2.
In a large skillet heat 1 tablespoon of the cooking oil. Cook mushrooms, green or yellow sweet pepper, and onion in the hot oil for 5 minutes or just until tender. Remove vegetables with a slotted spoon; set aside.
3.
Add the remaining cooking oil to skillet. Add fish fillets. Cook over medium heat for 8 to 10 minutes or until fish flakes easily with a fork, turning once.
4.
Spoon the cooked vegetables over fish fillets. Top with salsa. Cover and cook over low heat about 2 minutes or until heated through. Garnish with fresh oregano, if desired. Makes 4 servings.
Nutrition information
Calories 190, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 53 mg, Sodium 306 mg, Carbohydrate 8 g, Protein 21 g. Percent Daily Values are based on a 2,000 calorie diet
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