Recipe by Ortega®
"This is certainly the most renowned dish of the gulfside port of Veracruz. The flavors of capers, wine and olives are very European, a reflection of the Spanish influence on this region."
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1 1/2 pounds
red snapper or halibut fillets
green bell pepper, cut into strips
garlic, finely chopped
dry white wine
1 (24 ounce) jar
ORTEGA® Thick & Chunky Salsa
ORTEGA® Pickled Jalapeno Slices
black olives, sliced
fresh cilantro sprigs, for garnish
This is great and easy. I recommend not adding the tomato sauce - makes it too soupy. Adding some corn works well.
I fixed this for friends and they thought that it was one of the best things that they have ever eaten. Very simple to make and a vegetarian delight. Can be made as spicy as you like, or as mild as you could want. I plan on fixing this again soon.
Great tast. Just like the resturants in Veracruz.
This is delicious and very easy to make. It even transfers well as a recipe for non-fish dishes such as pasta or tofu dishes.
Awesome recipe-low fat and high in flavor. Be careful about using salsa that is too spicy-you won't be able to enjoy the flavors to their fullest.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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