Mexican Fish Salad Veracruz (i.e. with capers)

Prep: 30 Mins, Cook: 20 Mins, Ready: 50 Mins

To be "Veracruz" any dish HAS to have capers. The flavors of capers, wine and 
olives are a reflection of the Spanish influence on this region. 

Ingredients     
 
1 1/2 lbs red snapper or halibut fillets  
1/2   cup Lime juice 
1/2   tsp Salt 
2     tbs Vegetable oil 
1     cup Sliced onion 
1     cup Green bell pepper, cut into strips 
3         Cloves garlic, finely chopped 
1/3   cup Dry white wine 
24oz  jar Thick, chunky salsa 
1/2   cup Tomato sauce 
1/4   cup Pickled jalapeno slices 
1/4   cup Black olives, sliced 
1     tbs Capers 
      Fresh cilantro sprigs, for garnish  
      Lime wedges 
 
Arrange fish in 13 x 9-inch baking pan. 
Sprinkle with lime juice and salt. 
Cover; refrigerate for at least 20 mins. but can be day before. 

Heat vegetable oil in large, non-stick skillet over medium-high heat. 
Add onion, 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, jalapenos, olives and capers. Bring to a boil. 
Place fish in sauce. Reduce heat to low. 
Cook, covered, for 8 to 10 minutes or until fish flakes when tested with fork. 
Serve with cilantro and lime.