Fish Veracruz is a traditional recipe from southern Mexico. You'll enjoy the deep flavors in this spicy tomato sauce. Serve with cilantro and lime wedges.
- 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
- 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)
ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
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.
Review This Recipe
This was an excellent recipie. Everyone in the family (except my youngest daughter who thought it was a little too spicy) enjoyed it immensly. I really liked cooking fish in the house without the house smelling like fish.
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