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.

Serves 4