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SOUTH-OF-THE-BORDER COD SKILLET FOR TWO

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 2
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 4 oz each small cod fillets
  • 1/8 teaspoon salt
  • 1-1/2 teaspoons fresh lime or lemon juice
  • 1 tablespoon sliced ripe olives
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.