Categories: Soups/stews, Mexican, Fish/sea, Spices/etc. 
      Yield: 6 servings 
  
      1 sm Onion                               1 cn Diced tomatoes and juice (14 
      1 cn Yellow hominy (15 oz.)                   -1/2 oz.) 
    3/4 lb Rockfish fillet                     1 cn Chopped green chilies (4 
      2 ts Olive oil OR salad oil                   -oz.) 
      1    Lime                                2 ts Ground cumin 
      3 c  Low-salt chicken broth          
  
  Salsa or hot pepper sauce 
   
  Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat 
  dry, and cut into 3/4 inch cubes (discard any bones you discover while 
  cutting fish). Slice lime into 6 wedges. 
   
  Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat 
  until onion is tender, about 5 minutes. 
   
  2. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. 
  Cover pan and bring to a boil; reduce heat and simmer 5 minutes. 
   
  3. Add fish; simmer and stir gently until fish flakes when prodded with a 
  fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge 
  into each bowl of soup. Serve salsa or hot pepper sauce alongside to season 
  to taste. Makes 6 servings. 
   
  Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. 
   
  Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, .7 g 
  Saturated Fat,  2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, .3 g 
  Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium. 
   
  SOURCE: *Simply Seafood, Spring  1992 SHARED BY: Jim Bodle 4/93