Recipe Archives->Fish->Fish Veracruz

Fish Veracruz
Makes 8 servings.

1 1/2 pounds red snapper or halibut filets
1/2 cup lime juice
1/2 teaspoon salt

2 tablespoons vegetable oil
1 cup sliced onion
1 cup green bell pepper strips
3 cloves garlic, finely chopped
1/3 cup dry white wine
24 oz jar mild chunky salsa
1/2 cup tomato sauce
1/4 cup pickled jalapeno slices
1/4 cup sliced ripe olives
1 tablespoon capers
fresh cilantro sprigs, optional
lime wedges, optional

Arrange fish in 13x9 inch baking pan. Sprinkle with lime juice and
salt. Cover. Chill for at least 20 minutes.

Heat oil in large skillet over medium-high heat. Add onion, bell
pepper and garlic; cook, stirring occasionally, for 1-2 minutes or
until vegetables are crisp-tender. Add wine; cook for 1 minute.

Stir in salsa, tomato sauce, jalapenos, olives and capers. Bring
to a boil.

Place fish in sauce. Reduce heat to low. Cook, covered, for 8-10
minutes or until fish flakes when tested with fork. Serve with
cilantro and lime. 

Printable version: fish-veracruz.txt.