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
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.
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.
South-of-the-Border Cod Skillet
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