Fish Filet Veracruz

This classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper filets are slow simmered in Goya White Cooking Wine and Goya Tomato Paste until tender. Garlic, jalapeños, Goya Spanish Capers and Olives are added to the cooking base to round out the full flavor of this traditional Mexican recipe.

4 red snapper filets or other firm white fish

1/2 tsp. Goya Adobo with Pepper

Juice of 2 limes

2 tbsp. Goya Olive Oil

1 medium onion, sliced into rings

1 tsp. Goya Minced Garlic or 2 cloves fresh garlic, minced

3 Jalapeño chiles, seeded, cut in thin strips

1 large tomatoe, seeded and cut in strips

3 tbsp. Goya Tomato Paste

1/8 tsp. dried oregano

1/2 cup Goya White Cooking Wine

1 cup clam broth

2 tbsp. Goya Spanish Capers

1/2 cup Goya Manzanilla Spanish Olives Stuffed with Pimientos

Accompaniment:

4 cups cooked white rice

1.	Season filets with Adobo and lime juice. Set aside.
2.	In a skillet, heat oil on medium. Stir in onion and cook until translucent, about 10 minutes. Stir often.
3.	Stir in the garlic and Jalapeños and cook for 2 minutes.
4.	Stir in tomatoes, tomatoe paste, wine and broth and bring to a boil. Stir in capers and olives. Add filets and carefully cover with sauce. Cook until tender and fish flakes with a fork about 8-10 minutes.