Cuban-Style Braised Fish
(from salonx’s recipe box)
If you can’t find jalapeño-seasoned diced tomatoes, use regular canned diced tomatoes and add a big pinch of hot red pepper flakes to the onions while sautéing.
POINTS® Value: 5
Level of Difficulty: Easy
Source: weightwatchers.com
Prep time: 15 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Fish
Ingredients
- 1 tsp olive oil
- 1 medium onion(s), chopped
- 2 medium garlic clove(s), chopped
- 14 1/2 oz canned tomatoes with green chilies, peeled and diced
- 1/2 cup fat-free chicken broth
- 10 items olive(s), green (with pimientos), thinly sliced crosswise
- 1 1/2 pound halibut fillet(s), or sea bass or scrod
- 1 Tbsp slivered almonds, toasted
- 3 cup broccoli, florets, steamed
Directions
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In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
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Stir tomatoes, broth and olives into onion mixture and heat to simmer. Cut fish into 4 portions and arrange in skillet. Cover and cook until fish flakes with a fork, 8 to 10 minutes.
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To serve, remove fish to 4 plates. Spoon tomato and olive mixture over fish and top each serving with a sprinkle of almonds. Complement with broccoli