• 2 tablespoons Dierbergs canola oil
• ½ cup chopped green bell pepper
• ½ cup chopped onion
• 2 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 1 to 2 teaspoons Cajun/Creole seasoning
• Freshly ground black pepper
• 2 to 4 drops hot pepper sauce
• 1½ pounds white-fleshed fish fillets (tilapia, swai, barramundi), thawed if frozen

In large skillet, heat oil over medium-high heat. Add green pepper, onion, and garlic; cook stirring frequently until onion wilts, about 2 to 3 minutes.

 

Stir in tomatoes and seasonings; reduce heat and simmer 5 minutes.

 

Place fish on top of sauce, cover, and cook 10 minutes, spooning sauce over fish occasionally, until fish is opaque and flakes easily with fork.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 285
Cholesterol: 84 mg
Fat: 10 g
Sodium: 556 mg
Carbohydrates: 13 g
Protein: 35 g
Fiber:
Saturated Fat: N/A