Join our community of Solution Seekers!

Chili-Braised Fish With Tomatoes and Potatoes

Chili-Braised Fish With Tomatoes and Potatoes
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:


  1. Heat the oil in a large skillet over medium-high heat. Add the potatoes, onion, 1 of the poblanos, and ½ teaspoon salt. Cover and cook, stirring often, until the potatoes begin to soften, 12 to 14 minutes (reduce heat to medium if the skillet becomes too brown).
  2. Add the broth, tomatoes, oregano, and the remaining poblano to the skillet and cook for 1 minute, scraping up the brown bits on the bottom of the pan. Season the fish with ¼ teaspoon each salt and black pepper and place on top of the vegetables. Cover and simmer until the potatoes are tender and the fish is opaque throughout, 8 to 12 minutes more. Sprinkle with additional oregano.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 392
  • Fat 15g
  • Sat Fat 2g
  • Cholesterol 66mg
  • Sodium 514mg
  • Protein 33g
  • Carbohydrate 30g
  • Sugar 3g
  • Fiber 5g
  • Iron 2mg
  • Calcium 41mg
What does this mean? See Nutrition 101 .

Quick Tip

Aluminum foil package with foil
If you don’t have a lid large enough to fit your skillet, use one or two pieces of foil.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.