South-of-the-Border Cod Skillet

* Hunts

South-of-the-Border Cod Skillet

Cod fillets cooked with zesty tomatoes, topped off with lime juice and ripe olives for a simple flavorful fish entree

Ingredients

• 1 tablespoon Pure Wesson® 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
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Directions

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.