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| Start to Finish: 20 minutes
Makes 4 servings 1 pound fresh or frozen flounder or orange roughy fillets ½ of a 14½-ounce can low-sodium stewed tomatoes 2 tablespoons chopped onion 2 tablespoons chopped green chili peppers or chopped green sweet peppers 1 clove garlic, minced 3/4 teaspoon chili powder or dried basil, crushed ½ teaspoon canola, peanut, or cooking oil |
 1. Thaw fish, if frozen. In a small saucepan,
stir together undrained tomatoes, onion,
green chili peppers, garlic, and chili powder.
Bring to a boil; reduce heat. Simmer,
uncovered, for 5 minutes.
2. Meanwhile, measure thickness of fish. Grease rack of an unheated broiler pan. Place fish on rack, tucking under any thin portions. Brush fish with oil. 3. Broil 4 inches from heat until fish flakes easily with a fork. (Allow 4 to 6 minutes per ½ -inch thickness of fish. If the fish is more than 1 inch thick, turn it over halfway through broiling.) Serve fish with tomato mixture. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||