South-of-the-Border Cod Skillet

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(3 ratings)
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Cod fillets cooked with zesty tomatoes, topped off with lime juice and ripe olives for a simple flavorful fish entree

  • 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

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  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.
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Nutrition Information
Calories: 153 View complete nutrition information
Reviews (1)

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Overall Rating

Mary December 05, 2014

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.