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ARRANGE fish in 13 x 9-inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
HEAT vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.
STIR in salsa, tomato sauce, jalapenos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low. Cook, covered, for 8 to 10 minutes or until fish flakes when tested with fork. Serve with cilantro and lime.
calories 189cal total fat 5g cholesterol 31mg sodium 830mg carbohydrates 14g fiber 3g
This recipe has been added to the following public cookbooks:
dads cookbook,
FISH SHELLFISH,
cathy's cookbook,
Margie's cookbook,
DeReu Favorites
| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ☆ ☆ | BarbaraWestgate
02/13/08 12:28 PM |
Barbara's Cook BookDinner tonight |
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