Sonoran Sauce for Baked Fish

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 166.8
  • Total Fat: 10.6 g
  • Cholesterol: 13.7 mg
  • Sodium: 1,094.4 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Sonoran Sauce for Baked Fish calories by ingredient
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this recipe was adapted from one I found on this recipe was adapted from one I found on
Number of Servings: 2


    Butter, salted, .66 tbsp (remove)
    Garlic, 2 clove (remove)
    Onions, raw, .33 cup, chopped (remove)
    *Pepper - Anaheim Chile - 1 Pepper, 1 serving (seeded and chopped)
    Red Ripe Tomatoes, .75 cup cherry tomatoes (chopped)
    Chicken stock, home-prepared, 1 cup (remove)
    Shoney's Olives, Black, Sliced - 1 Tablespoons, 4 serving (remove)
    *Cumin (ground), .125 tsp (remove)
    Pepper, red or cayenne, .125 tsp (remove)
    Oregano, ground, .25 tsp (remove)
    Pepper, black, .5 tsp (remove)
    Salt, .5 tsp (remove)
    *A1 steak Sauce, .33 tbsp (remove)


Melt the butter in a saucepan over medium-high heat. Stir in the garlic, onion and anaheim pepper. Cook and stir until the onion has softened and begun to brown around the edges, about 5 min. Add the tomatoes and cook until they begin to soften, about 3 minutes more. Pour in the chicken stock and olives, season with the spices and steak sauce. Bring to a boil. Reduce heat to medium-low and simmer about 20 minutes while fish bakes.

Serving Size: Makes sauce for two servings of fish

Number of Servings: 2

Recipe submitted by SparkPeople user VAMANOS.

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