Under 30 Minutes
Grilled Fish Veracruz
Tired of grilled beef and chicken? Be bold and try something different and delicious. Grill fillets of fish with a zesty sauce of red wine, spices and CHI-CHI'S® Salsa.
2 cups julienned (1x1/4 inch) green bell peppers
1 cup chopped onion
3 garlic cloves, minced
1 tablespoon olive oil
1 (24-ounce) jar CHI-CHI'S® Thick & Chunky Salsa Mild
1/3 cup dry red wine
3 tablespoons lemon juice
2 teaspoons dried oregano leaves, crushed
1 teaspoon ground cumin
1 cup pitted ripe olives, cut in half
2 tablespoons capers
4 fish fillets (such as tilapia, snapper or halibut), (about 1 pound)
1. Prepare grill; arrange hot coals around outside edge of grill.
2. In large skillet, sauté bell peppers, onion and garlic in oil until tender. Stir in salsa, wine, lemon juice, oregano and cumin. Bring to a boil. Reduce heat to low; simmer 8 minutes. Stir in olives and capers. Cool slightly.
3. Place 1 fish fillet on each of 4 pieces of aluminum foil. Divide bell pepper evenly among packets. Fold up; seal tightly to enclose fish.
4. Place packets on baking sheet to transfer to and from grill. Place foil packets in center of grill. Cover; grill 30 minutes or until fish flakes easily in center. Remove fish and sauce from foil. Serve with lemon wedges.