2 ts Olive oil

      1 c  Sliced onion

      2 cl Garlic, minced

      1 c  Yellow bell pepper rings

      1 cn (14.5 oz) mexican-style

           Stewed tomatos w/jalapeno
           Peppers undrained
      4    4 oz pieces orange roughy

           Dash of garlic powder
           Dash of ground red pepper
  1.  Heat oil in a large nonstick skillet over medium heat. Add onion and

  garlic, saute 7 minutes or until tender. Add peppers and tomatos; cook over
  medium-high heat 3 minutes. Add fish; sprinkle with garlic powder and
  pepper. Cover and reduce heat, simmer 5 minutes.
  2.  Turn fish over. Cover and simmer an additional 5 minutes or until fish

  flakes with a fork. Transfer to individual serving plates, reserving
  cooking sauce in skillet. Keep fish warm.
  3.  Place skillet with cooking sauce over medium-high heat, and cook 3

  minutes or until thickened. Serve sauce over fish.
  Calories:  149 per serving
  Source:  Cooking Light Magazine, May-June 1993