Veracruz Style Sea Bass

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A great sauce that you assemble in just minutes.
8 servings
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped fresh chile pepper
2 cloves garlic, minced
1 can (15 ounces) no-salt added tomato sauce
1/4 cup chopped green olives
2 tablespoons drained capers
2 Bay Leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon Oregano, crushed
1/2 teaspoon freshly squeezed lime juice
1/4 teaspoon salt
1-1/2 pounds red snapper OR sea bass filets

Heat oil in a large skillet over medium heat. Add onion, green pepper, chile pepper and garlic; cook until tender. Stir in tomato sauce, olives, capers, bay leaves, parsley, oregano, lime juice and salt. Bring to a boil; reduce heat to low.

Add fish to skillet. Cover and simmer 10 to 15 minutes, or until fish flakes easily with a fork. Remove bay leaves and serve immediately.

RECIPE TIP: Serve with rice or boiled potatoes.

Total Time
Cook Time 20 minutes
Nutritional Facts
Total Fat grams 5.00
Saturated Fat grams 1.00
Cholesterol milligrams 30.00
Sodium milligrams 220.00
Total Carbohydrates grams 7.00
Sugar grams 4.00
Dietary Fiber grams 1.00
Protein grams 18.00
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