Ingredients
1 medium onion, chopped
4 cloves garlic, minced
1 lb flaky white fish, such as haddock, tilapia or cod (see tip), cut into 1 1/2-inch pieces
1 can 14-ounce diced tomatoes
1 Anaheim or poblano chile pepper, chopped
¼ cup packed chopped fresh cilantro
2 Tbsp sliced pimento-stuffed green olives
1 Tbsp capers, rinsed
1 tsp dried oregano
½ tsp salt
½ cup water, as needed
1 avocado, chopped (optional)
Directions
1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).
Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 215
- Calories from fat 72
- Total Fat 8gm 12%
- Saturated Fat 1gm 5%
- Monounsaturated Fat 6gm
- Sodium 697mg 29%
- Total Carbohydrates 9gm 3%
- Fiber 2gm 2%
- Protein 23gm
- Cholesterol 65mg 22%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
