- Calories 392
- Fat 15g
- Sat fat 2g
- Cholesterol 66mg
- Sodium 514mg
- Protein 33g
- Carbohydrate 30g
- Sugar 3g
- Fiber 5g
- Iron 2mg
- Calcium 41mg
Chili-Braised Fish With Tomatoes and Potatoes
Aya Brackett
How to Make It
Step 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).
Step 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.
