Fish Veracruz

Ingredients

1 1/2 pounds red snapper or halibut fillets

1/2 cup lime juice

1/2 teaspoon salt

2 tablespoons vegetable oil

1 cup sliced onion

1 cup green bell pepper, cut into strips

3 cloves garlic, finely chopped

1/3 cup dry white wine

1 (24 ounce) jar ORTEGA(R) Thick & Chunky Salsa

1/2 cup tomato sauce

1/4 cup ORTEGA(R) Pickled Jalapeno Slices

1/4 cup black olives, sliced

1 tablespoon capers

fresh cilantro sprigs, for garnish (optional)

lime wedges (optional)

Instructions

-- 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.