“This is certainly the most renowned dish of the gulfside port of Veracruz. The flavors of capers, wine and olives are very European, a reflection of the Spanish influence on this region.” - by Ortega®
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- ARRANGE fish in 13 x 9-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, jalapenos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8 to 10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime.
Nutrition
Amount Per Serving (8 total)
- Calories
- 188 cal
- 9%
- Fat
- 5.4 g
- 8%
- Carbs
- 14 g
- 5%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"This is great and easy. I recommend not adding the tomato sauce - makes it too soupy. Adding some corn works well...." See more"
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