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Print this Recipe    Seafood Veracruz

Low-fat Picante Seafood Veracruz
Serves 4

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)

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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