12 12
YIELD
4 servings
ACTIVE
10 minutes
TOTAL
25 minutes
2 TSP OLIVE OIL
4 SMALL RED POTATOES (1 LB), SLICED ¼ IN. THICK
1 BAG (1 LB) FROZEN PEPPER
STIR-FRY MIX
2 CLOVES GARLIC, CHOPPED
CUP WATER
1 JAR (26 OZ) MARINARA SAUCE
1 LB TILAPIA OR CATFISH FILLETS, CUT INTO 3-IN. PIECES
¼ CUP SLICED PIMIENTO-STUFFED GREEN OLIVES
2 TBSP CHOPPED CILANTRO
Heat oil in a large nonstick skillet over medium-high heat. Spread potatoes in an even layer. Top with frozen peppers; sprinkle with garlic. Cover; cook 5 minutes.
Add water, cover and reduce heat. Simmer 5 minutes or until potatoes are tender, stirring a few times. Add marinara sauce and bring to a boil. Reduce heat; place fish on top. Cover and simmer 4 to 5 minutes until fish is just cooked through. Sprinkle with olives and cilantro.
French bread, mixed greens salad
CALORIES 359 TOTAL FAT 8G SATURATED FAT 2G CHOLESTEROL 58MG SODIUM 980MG
TOTAL CARBOHYDRATES 42G DIETARY FIBER 6G PROTEIN 29G
