Source: dLife

Baked tortilla chips softened in a spicy olive, onion, and chili sauce then baked with cod pieces.

Servings

2 large onion , cut into matchstick size strips (about 4 cups)
1 lb fresh cod fillets , rinsed and patted dry with paper towels, cut into 1 inch pieces
3 medium garlic cloves , minced
10 Olives, green, manzanilla, stuffed , minced
0.33 cup white wine vinegar
0.25 tsp black pepper
2 tbsp fresh lemon juice
2 tbsp sugar
0.25 tsp chili powder
2.25 cup cold water , hot
4 oz Chips, tortilla, light, baked

1 Spray a deep nonstick pan with nonstick cooking spray and heat over medium heat. Add onion and sauté for 10 minutes, stirring often.
2 Add in the garlic and cook another 3 minutes, stirring often.
3 Add in the olives, vinegar, and pepper, cook for 10 minutes; stir often.
4 While cooking add the lemon juice, sugar, and chili powder into a medium bowl, stir well; add in the fish pieces and 1/2 cup of cooked onion mixture, gently stir to coat.
5 Preheat oven to 375 degrees F.
6 Add the water to the remaining onion mixture in the pan, bring to a boil over high heat. Remove from heat, fold in the tortilla chips about 4-5 times over the next 2-3 minutes, allowing the chips to become soft and absorb most of the liquid.
7 Place tortilla mixture evenly into the bottom of a 10 x 12 inch baking dish.
8 Remove fish and onion from bowl with a slotted spoon and place on top of tortilla mixture. Throw out the marinade.
9 Place in oven and bake until fish flakes easily when tested with a fork, about 10 minutes. Serve immediately.

You can use any white fish fillet with a mild taste in place of the cod. IMPORTANT NOTE: The marinade in this recipe is incorporated into the nutritional analysis. Since most of this is discarded, the Nutrition Facts are not exactly accurate.