Cuban-Style Braised Fish
1 medium, chopped
2 clove(s), large, chopped
Canned tomatoes with green chilis
14½ oz, peeled and diced
Fat free chicken broth
10 large, green (with pimientos), thinly sliced crosswise
1 tbsp(s), toasted, about 1/4 oz
Uncooked halibut fillet(s)
1½ pound(s), or sea bass or scrod
3 cup(s), florets, steamed
- In a large skillet, heat oil over medium heat. Add onion and sauté 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.