1
1/2 pounds red snapper or halibut fillets
1/2 cup lime juice
1/2 teaspoon salt
2 tablespoons vegetable oil
1 small onion, peeled and sliced
1 small green bell pepper, seeded and cut into strips
3 clove garlic, finely chopped
1/3 cup dry white wine
1 24-oz. jar thick and chunky salsa
1/2 cup tomato sauce
1/4 cup sliced jalapenos
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, jalapenos,
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.
When we seek to discover the best in others, we somehow bring out
the best in ourselves.
- William Arthur Ward