I'm really a lurker, but here's a good sauce for most any pan fried mild fish:

Veracruz Sauce
1 onion -- chopped
3 tbsp olive oil
2 cloves garlic -- minced
2 small serrano chiles -- seeded and minced
1 24 oz can tomatoes with juice
1/4 cup pimento-stuffed green olives -- sliced
2 tbsp lime juice
1 tsp salt
1/4 tsp sugar (Splenda's okay but for so smallo an amount I
don't bother)
pinch cinnamon
pinch ground cloves

Saute the onion in olive oil over medium-high heat until soft and transparent,
about 8 minutes. Add garlic and chiles. Cook for an additional minute to
release the flavors. Meanwhile whirl tomatoes with juice in a food processor
until pureed but slightly lumpy. Add the tomatoes, olives, lime juice, 1 tsp
salt, sugar, cinnamon and cloves to the sauce and simmer for 10 minutes.

1/4 of this recipe has about 5 grams of carbs. Hubby's dietician permits
unlimited tomato. YMMV.
Janet Wilder
Caring for and loving my T2 (diagnosed in 1981).


The Road Princess
Residentially Challenged
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