Skip to main content

Veracruz Style Sea Bass

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

8 SERVINGS

Total Time Icon

TOTAL TIME

30 MINUTES

Skill Level Icon

SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola Canola 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

Instructions:

  1. 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.
  2. 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.

en_CAEnglish (Canada)