Prep: 15 Mins Cook: 15 Mins
A spicy tomato sauce tops this fish dish for quick South-of-the-Border trip for the taste buds.

Fish Veracruz


  • 1 1/2 pound red snapper or halibut fillets
  • 1/2 cup lime juice
  • 1/2 teaspoon salt, optional
  • 2 tbls. 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-oz. jar ORTEGA Salsa - Thick & Chunky (Medium)
  • 1/2 cup tomato sauce
  • 1/4 cup ORTEGA Pickled Jalape


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, jalape
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