Fish with Tomatoes and Chili Recipe

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Fish with Tomatoes and Chili
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Ingredients:

Directions:

  1. Rinse fish and pat dry; cut into serving-size pieces. Rub fish with 2 teaspoons oil. Place fish pieces slightly apart in a single layer in a 10- by 15-inch baking pan. Bake in a 425° oven, uncovered, until fish is barely opaque in thickest part (cut to test), 10 to 15 minutes.
  2. In a 10- to 12-inch frying pan, combine remaining oil, onion, garlic, and chili. Stir often over medium-high heat, until onion is lightly browned, about 5 minutes. Meanwhile, drain tomatoes, reserving juice. Mix reserved tomato juice, lemon juice, and cornstarch. Add tomatoes and juice mixture to onion; stir until mixture boils and thickens.
  3. With a slotted spatula, transfer fish to plates. Spoon sauce over fish; sprinkle with cilantro. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 231.09 Kcal (968 kJ)
Calories from fat 126.59 Kcal
% Daily Value*
Total Fat 14.07g 22%
Sodium 10.66mg 0%
Potassium 413.88mg 9%
Total Carbs 24.73g 8%
Sugars 9.08g 36%
Dietary Fiber 4.54g 18%
Protein 2.58g 5%
Vitamin C 50.6mg 84%
Iron 0.1mg 1%
Calcium 56.9mg 6%
Amount Per 100 g
Calories 88.63 Kcal (371 kJ)
Calories from fat 48.55 Kcal
% Daily Value*
Total Fat 5.39g 22%
Sodium 4.09mg 0%
Potassium 158.74mg 9%
Total Carbs 9.48g 8%
Sugars 3.48g 36%
Dietary Fiber 1.74g 18%
Protein 0.99g 5%
Vitamin C 19.4mg 84%
Calcium 21.8mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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