Low fat Picante Seafood Veracruz
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 green pepper, sliced
- 1 can (14 ounces) tomato puree or crushed tomatoes
- 3 tablespoons dry red wine
- 1/2 cup mild picante sauce or salsa
- 1 pound halibut, snapper, salmon, swordfish or sea scallops
- 2 tablespoons minced fresh parsley
- 1 teaspoon chopped fresh cilantro (optional)
Instructions
Serves 4. Warm the oil in a large nonstick frying pan over medium heat. Add the onions and peppers; cook for 5 minutes. Stir in the tomato puree or tomatoes, wine and picante sauce or salsa. Reduce the heat to low, cover and simmer for 20 minutes. Place the seafood, parsley and cilantro in the pan. Spoon some sauce over the seafood. Cover the pan and cook for 5 to 10 minutes, or until the fish flakes apart easily with a fork or the scallops are cooked through. Baste the seafood with sauce several times during cooking.
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