Fish Veracruz Recipe

Fish Veracruz Recipe

  • 1 1/2 pounds red snapper or halibut fillets
  • 1/2 cup lime juice
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 cup sliced onion
  • 1 cup green bell pepper, cut into strips
  • 3 cloves garlic, finely chopped
  • 1/3 cup dry white wine
  • 1 (24 ounce) jar ORTEGA® Thick & Chunky Salsa
  • 1/2 cup tomato sauce
  • 1/4 cup ORTEGA® Pickled Jalapeno Slices
  • 1/4 cup black olives, sliced
  • 1 tablespoon capers
  • fresh cilantro sprigs, for garnish
  • lime wedges (optional)
  1. ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
  2. HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.
  3. 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 to 10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime.
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