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Mexican-Style Fish in Tomato Sauce
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® 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.
Ingredients
4
red snapper fillets (about 2 lb.) or other firm white fish, like sea bass or halibut
2
limes, juiced (about 2 tbsp.)
1
medium onion, sliced into ¼” rings
3
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
1
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
Accompaniment:
Directions
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.
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