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This recipe uses a vegetable sauce — instead of fat — to keep fish moist, flavorful and healthy.
Arrange fish in a 9-by-13-inch baking pan. Sprinkle with lime juice. Cover and refrigerate for at least 20 minutes.
Heat oven to 425 F. Heat oil in a large, nonstick skillet over medium-high heat. Add onion, bell pepper and jalapeno pepper. Cook and stir occasionally for 2 minutes, or until vegetables are tender yet crisp.
Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Reduce heat and simmer for 1 minute.
Pour the sauce over the fish and bake in the preheated oven for about 20 minutes, or until fish flakes easily with a fork.
Remove fish and vegetables from the pan with a slotted spatula. Serve with cilantro and lime wedges.
Total carbohydrate: 11 g
Cholesterol: 57 mg
Dietary fiber: 2 g
Monounsaturated fat: 2 g
Protein: 23 g
Saturated fat: 1 g
Serving size: About 3 ounces of fish plus 1/3 cup sauce
Sodium: 160 mg
Total fat: 4 g
Meats, poultry and fish: 3
Meat and meat substitutes: 3
Nonstarchy vegetables: 2
Protein and dairy: 1
Last Updated Jun 19, 2015