Fish Veracruz
November Recipe of the Month A spicy tomato sauce tops this fish dish for quick South-of-the-Border trip for the taste buds.
Estimated Times: Est. preparation time: 15 mins Est. cooking time: 15 mins Est. marinating time: 20 mins
Ingredients 1 1/2 pounds red snapper or halibut fillets 1/2 cup lime juice 1/2 teaspoon salt, optional 2 tablespoons vegetable oil 1 small onion, peeled and sliced 1 small green bell pepper, seeded and cut into strips 3 clove garlic, finely chopped 1/3 cup dry white wine 1 24-oz. jar ORTEGA® Thick & Chunky Salsa 1/2 cup tomato sauce 1/4 cup sliced jalapenos 1/4 cup sliced ripe olives 1 tablespoon capers
Directions ARRANGE fish in 13×9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
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.
STIR in salsa, tomato sauce, jalapeños, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low; cover. Cook for 8 to 10 minutes or until fish flakes easily when tested with fork. Serve with cilantro and lime wedges.
Servings: 8
Notes from the trenches :
Saturday 2 February 2002
- used 2 medium halibut (served 4), cut in half and gave guests both tail part!! Watch for this. - left in fridge for an hour - Christine made salsa from Miss Lou's recipe - diced one tomato in the blender for tomato sauce but forgot to use - when everything was prepared was dream to cook and done in 20 minutes, cooked at 3 in wok - served with roasted spuds (forgot to greece oven dish until 20 minutes in) peeled first
- used 2 Huss (NE Atlantic) - Spuds took 1 hr to roast in first use of Staines oven
- some other stuff
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