Cuban-Style Braised Fish
This is by far one of my favorite dishes ever! So simple and packed to the brim with flavor! LOVE this one! I found this recipe many years ago on weightwatchers.com and fell in love with it as soon as I tried it. We like it with a side of veggies, such as broccoli and cauliflower. Also, the original recipe calls for halibut, sea bass or scrod. Those types of fish are quite hard to find in my neck of the woods, so I discovered that simple tilapia works just fine.:) Enjoy!
Ingredients:
-1 tsp extra virgin olive oil
-1 medium onion, chopped
-2 garlic cloves, chopped
-1 (10 oz) can diced tomatoes with green chilies
-1/2 cup chicken broth
-15 green olives with pimientos, thinly sliced
-about 6 filets of fish (tilapia, halibut, sea bass, scrod)
-1/2 cup slivered almonds, toasted
Directions:
Heat oil in a large skillet. Add onion and saute for about 5 minutes. Add garlic and cook 1 more minute. Stir in tomatoes with the juice, broth and olives. Heat to simmer. Place fish in skillet on top of tomato mixture. Cover and cook for 8-10 minutes.
To serve, remove the fish onto plates. Spoon tomato mixture on fish and sprinkle toasted almonds on top. Enjoy!
Slightly adapted from a weightwatchers.com recipe.
-1 tsp extra virgin olive oil
-1 medium onion, chopped
-2 garlic cloves, chopped
-1 (10 oz) can diced tomatoes with green chilies
-1/2 cup chicken broth
-15 green olives with pimientos, thinly sliced
-about 6 filets of fish (tilapia, halibut, sea bass, scrod)
-1/2 cup slivered almonds, toasted
Directions:
Heat oil in a large skillet. Add onion and saute for about 5 minutes. Add garlic and cook 1 more minute. Stir in tomatoes with the juice, broth and olives. Heat to simmer. Place fish in skillet on top of tomato mixture. Cover and cook for 8-10 minutes.
To serve, remove the fish onto plates. Spoon tomato mixture on fish and sprinkle toasted almonds on top. Enjoy!
Slightly adapted from a weightwatchers.com recipe.
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