Fish with Spicy Tomatoes

This is one of the easiest, tastiest, and healthiest recipes I have ever come across!  It's been a busy weeknight go-to of mine for a while now and was in pretty heavy rotation while I was on a low-carb diet. 

Pictured here with flounder! 

 

I typically serve it over brown rice but also love it with roasted zucchini or a side of broccoli when I'm watching my carbs. 

Please note that the tomatoes have quite a spicy kick!  If spicy isn’t your thing then either substitute another can of diced tomatoes for the tomatoes with chiles, or cut the creole seasoning by half.



Fish with Spicy Tomatoes

4 – 4oz fillets of white fish (flounder, cod, or tilapia)
1T olive oil
½ onion, chopped
2 cloves garlic, minced
14.5oz can diced tomatoes, drained
10oz can diced tomatoes with chiles, drained
1T creole seasoning

In a large skillet, heat the oil over medium heat.   Sauté the onion and garlic in the olive oil for 2-3 minutes.  Add both cans of tomatoes and creole seasoning.  Stir until heated through.

Lay fish fillets over the sauce and cover.  Cook 10-12 minutes or until fish flakes easily with a fork.

Serve over brown rice and/or with a side of roasted vegetables