MAHI MAHI VERACRUZ

YOU CAN CHOOSE YOUR FAMILY’S FAVORITE KIND OF FISH FOR THIS DISH. THE RULE OF THUMB FOR COOKING FISH TO THE PERFECT DONENESS IS 4 TO 6 MINUTES PER ½-INCH THICKNESS OR UNTIL FISH FLAKES EASILY WITH A FORK.

START TO FINISH 25 minutes

• 4 6- to 8-oz. fresh or frozen skinless mahi mahi, red snapper, tilapia, or other fish fillets
• 1 Tbsp. olive oil
• 1 small onion, cut into thin wedges
• 1 fresh jalapeño chile pepper, seeded and finely chopped (tip) (optional)
• 1 clove garlic, minced
• 1 14.5-oz. can diced tomatoes, undrained
• 1 cup sliced fresh cremini or button mushrooms
• ¾ cup pimiento-stuffed green olives, coarsely chopped
• 1 Tbsp. snipped fresh oregano or ½ tsp. dried oregano, crushed
• ¼ tsp. salt
• ⅛ tsp. black pepper
• 2 cups hot cooked rice

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels.

2. For sauce, in an extra-large skillet heat oil over medium heat. Add onion, jalapeño pepper (if desired), and garlic; cook 2 to 3 minutes or until onion is tender. Stir in the next six ingredients (through black pepper). Bring to boiling.

3. Gently add fish to skillet, spooning sauce over fish. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until fish flakes easily when tested with a fork. If desired, using a wide spatula, carefully lift fish from skillet to a serving dish. Top with sauce; serve with rice. MAKES 4 SERVINGS.

PER SERVING 363 cal., 10 g fat (2 g sat. fat), 84 mg chol., 1,111 mg sodium, 31 g carb., 3 g fiber, 38 g pro.