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Skillet Fish With Spanish Tomatoes
10 min prep time
15 min cook time
4servings
Recipe by
Nancy S. Hughes
Source
Two-Step Diabetes Cookbook
Photo by
Renee Comet
How to Make Skillet Fish With Spanish Tomatoes
10 min prep time
15 min cook time
4servings
3 ounces cooked fish and 1/2 cup tomato mixture
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Step-By-Step Instructions:
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook fish 5 minutes on each side or until it flakes with a fork. Set aside on separate plate.
- Add the remaining ingredients to the skillet, reduce the heat to medium, cover, and cook 5 minutes or until thickened slightly. Spoon over fish. Serve in shallow bowls, if desired.
Nutrition facts
4 Servings
-
Serving Size
3 ounces cooked fish and 1/2 cup tomato mixture
- Amount per serving Calories 175
-
Total Fat
7g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 300mg
-
Total Carbohydrate
5g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 23g
- Potassium 555mg
- Phosphorous 195mg
Ingredients
Extra Virgin Olive Oil (divided use)
1 tbsp
tilapia fillets or any other lean white fish fillet (rinsed and patted dry)
4
tomato(es) (no-salt-added, diced)
1
green bell pepper (diced)
1/2 cup
pimiento-stuffed green olives (about 12 olives, coarsely chopped)
1/2 cup
fresh oregano leaves (dried)
1/2 tsp
salt
1/8 tsp
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