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  1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil, swirling to coat the bottom. Cook the peppers for 4 to 6 minutes, or until beginning to richly brown on the edges, stirring frequently.
  2. Gently stir in the tomatoes. Cook for 2 minutes, or until soft, stirring gently and frequently. Remove from the heat.
  3. Gently stir in the garlic, vinegar, and 1/4 teaspoon salt. Transfer to a small bowl. Cover to keep warm.
  4. In the same skillet, heat the remaining 2 teaspoons oil over medium-high heat, swirling to coat the bottom. Sprinkle the pepper, paprika, and remaining 1/4 teaspoon salt over both sides of the fish. Cook for 3 minutes on each side, or until the fish flakes easily when tested with a fork. Transfer to a platter.
  5. To serve, squeeze 4 lime wedges over the fish. Spoon the poblano mixture on top. Serve with the remaining lime wedges to squeeze over the poblano mixture if desired.

Additional Tips

3 ounces fish and 1/3 cup pepper mixture per serving

Squeezing lime wedges over both the fish and the topping “lifts” and defines the flavors of the various ingredients.

If you aren’t a true lime lover, though, you may want to skip the second spritzing.

Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
7.5 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
4.0 g
67 mg
332 mg
6 g
1 g
3 g
24 g
Dietary Exchanges

1 vegetable, 3 lean meat

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