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Ingredients
- 1-1/2 teaspoons Pure Wesson® Canola Oil
- 1/4 cup chopped onion
- 1/2 cup (1/2 of 10-oz can) undrained Ro*Tel® Original Diced Tomatoes & Green Chilies
- 2 small cod fillets (4 oz each), thawed if frozen
- 1/8 teaspoon salt
- 1-1/2 teaspoons fresh lime or lemon juice
- 1 tablespoon sliced ripe olives
Nutrition Information*
| Serving Size | 2 servings (1 fillet with sauce each) |
| Calories | 152 |
Directions
- Heat oil in medium 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.
- 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 | 152 | |
| % Daily Value* | ||
| Total fat | 5 g | 8% |
| Saturated fat | 0 g | 2% |
| Cholesterol | 50 mg | 17% |
| Sodium | 456 mg | 19% |
| Carbohydrate | 5 g | 2% |
| Dietary fiber | 1 g | 3% |
| Sugars | 2 g | 0% |
| Protein | 21 g | 43% |
| 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
About our Nutrition Information
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