Rating: 3.5 stars
30 Ratings
  • 5 star values: 11
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 5

Mild-flavored fish takes on an amazingly savory quality once simmered in a skillet of mushrooms, tomatoes, onions, and olives.

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.

  • In a 12-inch skillet heat oil over medium heat. Add onion, jalapeño pepper (if desired), and garlic; cook for 2 to 3 minutes or until onion is tender, stirring occasionally. Stir in tomatoes, mushrooms, olives, oregano, salt, and black pepper. Bring to boiling.

  • Carefully add fish to skillet, spooning tomato mixture over fish. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes or until fish begins to flake when tested with a fork. If desired, break fish into chunks. Serve with rice and/or bread.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

363 calories; fat 10g; cholesterol 84mg; saturated fat 2g; carbohydrates 31g; mono fat 6g; poly fat 2g; insoluble fiber 3g; sugars 5g; protein 38g; vitamin a 583.1IU; vitamin c 12.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 8.7mg; vitamin b6 0.4mg; folate 92.7mcg; vitamin b12 2.6mcg; sodium 1111mg; potassium 783mg; calcium 60.6mg; iron 2.5mg.