Easy Red Snapper Fillets

<h2 class="subheader">Mexican-Style Fish in Tomato Sauce</h2> This classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper fillets are slow simmered in a rich sauce, spiked with GOYA® <a title="White Cooking Wine" href="https://www.goya.com/en/products/cooking-bases-and-marinades/wine-vinegar#white-cooking-wine" data-id="7703">White Cooking Wine </a>and thickened with GOYA® <a title="Tomato Paste" href="https://www.goya.com/en/products/sauces-and-paste/tomato-sauce-and-paste#tomato-paste" data-id="8451">Tomato Paste. </a>Garlic, jalapeños, GOYA® <a title="Capers" href="https://www.goya.com/en/products/olives-and-capers/capers-and-caperberries#capers" data-id="8460">Spanish Capers </a>and <a title="Manzanilla Olives" href="https://www.goya.com/en/products/olives-and-capers/whole-olives#manzanilla-spanish-olives" data-id="7886">Olives</a> are added to the dish to round out the full flavor of this traditional Mexican recipe.

Total Time

50m

Prep Time:15m

Yields:4 Servings

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Ingredients

red snapper fillets (about 2 lb.) or other firm white fish, like sea bass or halibut

½ tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

limes, juiced (about 2 tbsp.)

2 tbsp.

GOYA® Extra Virgin Olive Oil

medium onion, sliced into ¼” rings

jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Jalapeño Peppers

1 tsp.

GOYA® Minced Garlic , or 2 cloves garlic, finely chopped

large tomato, seeded and cut into ¼” strips

3 tbsp.

GOYA® Tomato Paste

1 cup

clam broth

½ cup

GOYA® White Cooking Wine

⅛ tsp.

dried oregano

2 tbsp.

GOYA® Capers

½ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento , chopped

Acompañamiento:

4 cups

cooked GOYA® Canilla® Extra Long Grain Rice

Directions

Kitchen View

Step 1

On large plate, season fish fillets with Adobo and lime juice. Set in refrigerator.

Step 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.

Step 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.