RED SNAPPER VERA CRUZ

1 lb red snapper fillets (or other firm, white fleshed fish)
2 tbsp lime juice
1 green pepper, cut into thin strips
1 small onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 (16 oz) can tomatoes, in juice
2 tbsp canned diced green chilies
2 tbsp chopped fresh parsley
1 tbsp capers
3/4 tsp salt
1/4 tsp pepper

Place fish in a non-aluminum dish. Sprinkle with lime juice; let stand 10 minutes.

Cook green pepper, onion and garlic in the oil in a skillet 6-8 minutes over med heat.

Stir in tomatoes with juice, chilies, parsley, capers, salt and pepper. Bring to a simmer and cook until slightly thickened, about 10 minutes.

Add fish and cook covered 5-7 minutes until fish just starts to become flaky. Transfer to a serving dish topped with the sauce.

Servings: 4
Source: Women's World magazine, September 1995