Cuban-Style Braised Fish
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If you can't find jalapeño-seasoned diced tomatoes, use regular canned diced tomatoes and add a big pinch of hot red pepper flakes to the onions while sautéing.
Ingredients
Olive oil
1 tsp(s)
Onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Canned tomatoes with green chilis
14½ oz, peeled and diced
Fat free chicken broth
½ cup(s)
Olives
10 large, green (with pimientos), thinly sliced crosswise
Slivered almonds
1 tbsp(s), toasted, about 1/4 oz
Uncooked halibut fillet
1½ pound(s), or sea bass or scrod
Broccoli
3 cup(s), florets, steamed
Instructions
1
In a large skillet, heat oil over medium heat. Add onion and sauté 5 minutes. Add garlic and cook 1 minute more.
2
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.
3
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.
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