Chili Skillet Fish
|Fish fillets||1 Pound|
|Olive oil/Vegetable oil||2 Tablespoon|
|Coarsely ground pepper||1⁄4 Teaspoon|
|Canned chopped green chilies||4 Ounce|
|Pimiento stuffed green olives||10|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
If fish fillets are large, cut into 5 serving pieces.
Place onion in oil in 10-inch skillet.
Place fish on onion; sprinkle with salt and pepper.
Spoon chilies on fish; top with olives.
Mix wine and lemon juice; pour over fish.
Heat to boiling; reduce heat.
Cover and simmer until fish flakes easily with fork, about 10 minutes.
Serve with lemon wedges.