Thursday, March 29, 2007

Super Easy Fish Skillet

Mediterranean flavors "pop" in this classic Spanish fish dish made simple. Joan chose Tilapia fillets as the fish. While Joan was served this dish with yams, rice or pasta would make a fine side.

Prep: 5 min. Total: 20 min.

1/2 red onion, chopped

2 Tbsp. Sun-Dried Tomato Vinaigrette Dressing

1 can (14 1/2 oz.) stewed tomatoes, undrained

1 green pepper, chopped

1/2 cup black olives

1 lb. frozen fish fillets, such as haddock, halibut or cod, thawed

Cook onion in dressing in large skillet until tender.
Add tomatoes, pepper and olives.

Top with fish: cover. Simmer gently on medium heat
8 to 10 min. or until fish flakes easily with fork.

Makes 4 servings.

For a flavor boost add garlic and red pepper flakes to the sauce.

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