Fish Fillets with Peppers, Onions, and Mexican Spices

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peppersalad
Serves 4

1 yellow pepper
1 orange pepper
1 medium red onion
3 tablespoons olive oil
1 can diced and fire roasted tomatoes with green chiles ( from trader Joe’s or other brand, if not available use 1 can fire roasted tomatoes and 2 tablespoons canned green chilis)
1 teaspoon cumin
½ cup pitted green olives
½ teaspoon kosher salt
¼ teaspoon black pepper
½ fresh parsley or cilantro, chopped
4 (5 ounce) fillets of fish of choice, salmon, halibut, sole, or flounder

Slice onion and peppers into strips . Heat sauté pan over medium heat. Add oil. When oil is hot, cook peppers, and onion and cook for 5 minutes. Add can of tomatoes and chilis, then salt and a bit of water to loosen up the sauce. Add cumin and allow to cook for about 10 minutes on a low flame. Add olives and fish fillets. Cook for about 15 – 20 minutes until fish is cooked through. Keep spooning sauce over the fish. Sprinkle with chopped parsley or cilantro. Serve with basmati rice.

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