Clay's Kitchen : Fish Recipes

Fish Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Fish Veracruz

Recipe from: Mexican Cooking (Magazine)
Servings: 8

1 ½ Pounds Red Snapper or Halibut Filets
½ Cup Lime Juice
½ Teaspoon Salt

2 Tablespoons Vegetable Oil
1 Cup Sliced Onion
1 Cup Green Bell Pepper Strips
3 Cloves garlic, finely chopped
⅓ Cup Dry White Wine
2 ½ Cups (24 ounce. Jar) Mild Thick & Chunky Salsa
½ Cup Tomato Sauce
¼ Cup Pickled jalapeño Slices
¼ Cup Sliced Ripe Olives
1 Tablespoon Capers
Fresh cilantro Sprigs, optional
Lime Wedges, optional

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

For Sauce: 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, jalapeños, 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.

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