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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 (16-ounce). jar chunky salsa
1/2 cup tomato sauce
1/4 cup sliced jalapeños
1/4 cup sliced ripe olives
1 tablespoon capers
- Arrange fish in 13x9-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.
Makes 8 servings.
Nutritional Information Per Serving (1/8
of recipe): Calories: 160 Calories from Fat: 45 Total Fat: 5
g Saturated Fat: 0.5 g Cholesterol: 30 mg Sodium: 470 mg Carbohydrates:
7 g Dietary Fiber: 1 g Sugars: 2 g Protein: 18 g
Recipe and photograph are the property
of Nestlé® and Meals.com, used with permission.
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