1 can (14.5 oz) no-salt-added diced tomatoes (with juice)
1 large clove garlic, halved
1 canned chipotle chile pepper in adobo sauce, seeded (if desired) + 1 tsp of the adobo sauce
1 tsp sugar
4 skinless fish fillets (about 1 1/4 lb total), such as mahi mahi, 3/4"-1" thick
2 tbsp chopped cilantro (optional)
Directions 1. Heat oven to 400°F. 2. Put potatoes in microwaveable 8" x 8" baking dish. Drizzle with oil and sprinkle with 1/2 teaspoon of the salt. Toss to coat and spread in even layer. Cover with plastic wrap and poke a few holes in it. Microwave on high until nearly tender, 6 to 8 minutes. 3. Combine tomatoes, garlic, pepper and sauce, sugar, and remaining 3/4 teaspoon salt in food processor. Process to a puree, leaving a little texture. 4. Lay fish in single layer over potatoes. Pour tomato mixture evenly over top. Bake until fish flakes when pressed firmly, 15 to 20 minutes. Serve sprinkled with cilantro, if desired.
Put this quick dish together hours in advance if you'd like. Remove from the refrigerator about half an hour before baking.
Nutritional Facts per serving
Calories 251.7 cal
Saturated fat 0.5
Cholesterol 103.5 mg
Sodium 968.8 mg
Carbohydrates 21.5 g
Total sugars 7 g
Dietary fiber 3.3 g