Southwestern Style Chicken Salad

Snapper Veracruz


  • 1 1/2 lbs red snapper
  • 1/2 cup lime juice
  • 2 tbsp vegetable oil
  • 1 cup sliced onion
  • 1 cup green pepper, in strips
  • 2 tsp Fish Flavoring
  • 1/3 cup white wine
  • 1 (24 oz) jar chunky salsa
  • 1/2 cup tomato sauce
  • 1/4 cup black olives

Arrange fish in a baking pan. Sprinkle with lime juice and Fish Flavoring. Cover; refrigerate for 1 hour. Heat oil in a large skillet over medium-high heat. Add onion & bell pepper, stirring occasionally, until vegetables are crisp-tender. Add wine; cook for 1 min. Stir in salsa, tomato sauce, olives and capers. Bring to a boil. Place fish in sauce. Cook covered on low, for about 8 min or until fish flakes when tested with fork.


Photo Credit: My Recipes


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