Mexican-Style Fish in Tomato SauceThis classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper filets are slow simmered in a rich sauce, spiked with GOYA® White Cooking Wine and thickened with GOYA® Tomato Paste. Garlic, jalapeños, GOYA® Spanish Capers and Olives are added to the dish to round out the full flavor of this traditional Mexican recipe.
Prep time: min.
Total time: 50 min.
4 red snapper filets (about 2 lb.) or other firm white fish, like sea bass or halibut
½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
2 limes, juiced (about 2 tbsp.)
2 tbsp. GOYA® Extra Virgin Olive Oil
1 medium onion, sliced into ¼” rings
3 jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Whole Pickled Jalapeños
1 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 large tomato, seeded and cut into ¼” strips
3 tbsp. GOYA® Tomato Paste
1 cup clam broth
½ cup GOYA® White Cooking Wine
1/8 tsp. dried oregano
2 tbsp. GOYA® Capers
½ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, chopped
4 cups cooked CANILLA® Extra long Grain Rice
|1.||On large plate, season fish filets with Adobo and lime juice. Set in refrigerator.|
|2.||Heat oil in large skillet over medium heat. Stir in onion and cook, stirring often, until softened, about 10 minutes. Stir in jalapeños and garlic; cook for about 2 minutes more. Add tomato strips, tomato paste, clam broth, wine and oregano to skillet; increase heat to high. Bring wine mixture to boil, stirring often until tomato paste dissolves; reduce heat to medium low. Simmer, stirring occasionally, until sauce thickens, about 10 minutes. Stir in capers and olives.|
|3.||Add reserved fish fillets to skillet with sauce. Carefully spoon sauce over fillets to cover completely. Gently simmer until fish is tender and flakes easily with a fork, about 5-7 minutes. Serve fish with sauce and rice.|