Rating: 4 stars
18 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

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Credit: Aya Brackett

Recipe Summary

total:
35 mins
hands-on:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Nutrition Facts

392 calories; fat 15g; saturated fat 2g; cholesterol 66mg; sodium 514mg; protein 33g; carbohydrates 30g; sugars 3g; fiber 5g; iron 2mg; calcium 41mg.
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