Categories: Fish/sea, Low-cal 
      Yield: 4 servings 
  
      2 ts Olive oil                                Stewed tomatos w/jalapeno 
      1 c  Sliced onion                             Peppers undrained 
      2 cl Garlic, minced                      4    4 oz pieces orange roughy 
      1 c  Yellow bell pepper rings                 Dash of garlic powder 
      1 cn (14.5 oz) mexican-style                  Dash of ground red pepper 
  
  1.  Heat oil in a large nonstick skillet over medium heat. Add onion and 
  garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over 
  medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and 
  pepper. Cover and reduce heat, simmer 5 minutes. 
   
  2.  Turn fish over. Cover and simmer an additional 5 minutes or until fish 
  flakes with a fork. Transfer to individual serving plates, reserving 
  cooking sauce in skillet. Keep fish warm. 
   
  3.  Place skillet with cooking sauce over medium-high heat, and cook 3 
  minutes or until thickened. Serve sauce over fish. 
   
  Calories:  149 per serving 
   
  Source:  Cooking Light Magazine, May-June 1993