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A spicy tomato sauce tops this fish dish for quick South-of-the-Border trip for the taste buds.

Fish Veracruz

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 cloves garlic, finely chopped
1/3 cup dry white wine
1 (24-ounce). jar ORTEGA Salsa - Thick & Chunky (Medium)
1/2 cup tomato sauce
1/4 cup ORTEGA Pickled Jalapeños Sliced
1/4 cup sliced ripe olives
1 tablespoon capers

1. Arrange fish in 13x9-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. Add wine; cook for 1 minute.
3. 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.

Makes 8 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.