Fish Veracruz

This is certainly the most renowned dish of the gulfside port of Veracruz. The flavors of capers, jalapeños and olives are very Mediterranean, a reflection of the Spanish explorer Cortez’ influence on this region. My family loves it when I make this dish. ... More
Prep:20m Cook:14m Servings:8

Ingredients
1/2 pounds red snapper or halibut fillets
1/2 cup (about 4) lime juice
1/2 teaspoon salt (optional)
2 tablespoons vegetable oil
1 cup (1 small) sliced onion
1 cup (1 small) green bell pepper strips
3 clove garlic
1/3 cup dry white wine
2 1/2 cups (24-ounce jar) Thick & Chunky Salsa
1/2 cup tomato sauce
1/4 cup Sliced Jalapeños Slices
1/4 cup sliced ripe olives
1 tablespoon Capers
Fresh cilantro sprigs (optional)
Lime wedges (optional)

Directions
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.
3-.Add wine; cook for 1 minute.
4-.STIR in salsa, tomato sauce, jalapeños, olives and capers.
5-.Bring to a boil.
6-.Place fish in sauce.
7-.Reduce heat to low; cover.
8-.Cook for 8 to 10 minutes or until fish flakes easily when tested with fork.
9-.Serve with cilantro and lime wedges.