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Spanish Fish

SUBMITTED BY: Pix Stidham

"These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. 'This recipe is particular favorite of my family's' Pix notes. 'The fish doesn't get dry...it's moist and delicious.'"
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PREP TIME  10 Min
COOK TIME  40 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 tablespoon olive or canola oil
  • 1 large onion, thinly sliced
  • 2 tablespoons diced pimientos
  • 6 (6 ounce) fillets sea bass or halibut
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 6 tomato
  • 1 cup thinly sliced fresh mushrooms
  • 3 tablespoons chopped green onions
  • 1/4 cup white wine or chicken broth
  • 1 1/2 tablespoons butter or stick margarine
  • 1/2 cup dry bread crumbs

DIRECTIONS

  1. Brush oil onto bottom of a 13-in. x 9-in. x 2-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine or broth over fish and vegetables.
  2. In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. Cover and bake at 350 degrees F for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.

FOOTNOTE

  • Nutritional Analysis: One serving equals 251 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 700 mg sodium, 11 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 very lean meat, 1 vegetable, 1 fat, 1/2 starch.
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