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SOUTH-OF-THE-BORDER COD SKILLET

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 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 4 oz each small cod fillets
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime or lemon juice
  • 2 tablespoons sliced ripe olives
DIRECTIONS

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.