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  • 1 tablespoon Pure Wesson® Canola Oil
  • 1/2 cup chopped onion
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 4 small cod fillets (4 oz each), thawed if frozen
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime or lemon juice
  • 2 tablespoons sliced ripe olives

Nutrition Information*

Serving Size 4 servings (1 fillet with sauce each)
Calories 153

View complete nutrition information


  1. Heat oil in large nonstick skillet over medium-high heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Add undrained tomatoes; bring to a boil. Cook 2 minutes or until liquid is almost gone, stirring occasionally.
  2. Reduce heat to medium; add fillets and sprinkle with salt. Cook 10 to 12 minutes or until fish flakes easily with fork (145°F), turning once. Drizzle juice over fillets; sprinkle with olives.
Nutrition Information close
Amount per Serving
Calories 153  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 0 g 2%
Cholesterol 50 mg 17%
Sodium 449 mg 19%
Carbohydrate 5 g 2%
Dietary fiber 1 g 3%
Sugars 2 g  
Protein 21 g  
Vitamin A   5%
Vitamin C   10%
Calcium   3%
Iron   4%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
1 reviews you can use for South-of-the-Border Cod Skillet
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User Rating: 4 stars

I made this tonight with olive oil instead of the canola which did not hurt the taste. It came out delicious. I will be making this again in the future.

Posted by: Mary | on 12/05/2014




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