South-of-the-Border Cod Skillet
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
1 tablespoon 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 28 mg | 3% |
Carbohydrate | 5 g | 2% |
Cholesterol | 50 mg | 17% |
Total Fat | 5 g | 8% |
Iron | 1 mg | 4% |
Calories | 153 kcal | 8% |
Sodium | 449 mg | 19% |
Protein | 21 g | 43% |
Saturated Fat | 2% | |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 10% |
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