Ingredients:
FISH
8 (about 1 1/2 pounds total) red snapper or halibut fillets
1/2 cup (about 4 limes) fresh lime juice
1/2 teaspoon salt, optional
SAUCE
2 tablespoons vegetable oil
1 small onion, sliced
1 small green bell pepper, cut into strips
3 cloves garlic, finely chopped
1/3 cup dry white wine or chicken broth
1 bottle (16 ounces) chunky salsa
1/2 cup tomato sauce
1/4 cup sliced jalapeños
1/4 cup sliced ripe olives
1 tablespoon capers
Fresh cilantro sprigs (optional)
Lime wedges (optional)
Directions:
FOR FISH:
ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
FOR SAUCE:
HEAT 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 a fork. Serve with cilantro and lime wedges.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
15 minutes
Cooling Time: 20 minutes
Servings: 8
This recipe is:
