2
large redfish fillets
½
cup lime juice
½ teaspoon salt, (optional)
2 tablespoons extra virgin olive oil
1 small onion, peeled and sliced
1 small green bell pepper, seeded and cut into strips
2 cloves garlic, finely chopped
1/3 cup dry white wine
1 (24-ounce) jar thick & chunky hot sauce (medium or mild)
½ cup tomato sauce
¼ cup sliced ripe olives
1 tablespoon capers
(¼ cup pickled jalapenos, sliced, optional)
Arrange fish in 13X9 inch baking pan. Sprinkle with lime juice and salt. Cover; refrigerate for at least 20 minutes.
Heat 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, olives, capers, and jalapenos. Bring to a boil. Shake off excess lime juice and cut fillets in half. Place fish in sauce. Reduce heat to low; cover. Cook for 8 to 10 minutes or until fish flakes easily when tested with fork. Serve with cilantro and lime wedges.
Makes
4 servings.
Janie Petty