Pescado A La Veracruzana Recipe
Ingredients
2 tbs (30 ml) vegetable oil
1/2 cup (120 ml) chopped onion
1/2 cup (120 ml) chopped green bell pepper
1/4 cup (60 ml) chopped Anaheim pepper
2 cloves garlic, minced
15-oz can (450 ml) Organic Tomato Sauce
1/2 cup (120 ml) chopped green olives
1/4 cup (60 ml) capers
2 bay leaves
1/2 tsp (3 ml) lime juice
1 1/2 lbs (683 g) sea bass or red snapper filets
Directions
Heat oil in large skillet over medium heat.
Add onion, green pepper, Anaheim pepper and garlic; cook until tender.
Stir in tomato sauce, olives, capers, bay leaves and lime juice.
Bring to a boil; reduce heat to low.
Add fish filets to skillet.
Cover and simmer 10-15 minutes or until fish flakes easily with fork.
Add onion, green pepper, Anaheim pepper and garlic; cook until tender.
Stir in tomato sauce, olives, capers, bay leaves and lime juice.
Bring to a boil; reduce heat to low.
Add fish filets to skillet.
Cover and simmer 10-15 minutes or until fish flakes easily with fork.
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