2 teaspoons olive oil
2 cloves garlic, minced
1 sweet yellow pepper, cut into rings
1 (14 1/2-ounce) can Mexican-style stewed tomatoes with peppers and spices, undrained
4 (4-ounce) orange roughy or other lean white fish fillets
Dash of garlic powder
Dash of ground red pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; saute 7 minutes or until tender. Add sweet yellow pepper and tomatoes; cook over medium-high heat 3 minutes.
Add fish and sprinkle with garlic powder red pepper. Cover, reduce heat, and simmer 5 minutes. Turn the fish, cover and simmer 5 more minutes or until fish flakes easily when tested with a fork.
Transfer fish to individual serving plates, reserving cooking sauce in skillet. Keep fish warm. Place skillet with cooking sauce over medium-high heat, and cook 3 minutes or until thickened. Spoon sauce over fish.
Makes 4 servings.