Weight Watchers Cuban Style Braised Fish
Richard Lee Holbert
POINTS� value | 5
Servings | 4
1 tsp. olive oil
1 medium onion, chopped
2 medium garlic cloves, chopped
1 can (14-1/2 oz.) tomatoes with green chilies, undrained 1/2 cup fat
free chicken broth
10 green stuffed olives, thinly sliced crosswise
1-1/2 lb. halibut fillets, sea bass or scrod
1 TB (1/4 oz.) slivered almonds, toasted
3 cup broccoli, florets, steamed
In a large skillet, heat oil over medium heat.
Add onion and saut� 5 minutes.
Add garlic and cook 1 minute more.
Stir tomatoes, broth and olives into onion mixture and heat to simmer.
Cut fish into 4 portions and arrange in skillet.
Cover and cook until fish flakes with a fork, 8 to 10 minutes.
To serve, remove fish to 4 plates.
Spoon tomato and olive mixture over fish and top each serving with a
sprinkle of almonds.
Complement with broccoli.
Source : The Recipe-Riot mailing list on cooking-lists.com