Time: 1 hour
Makes 4 to 6 servings

Ingredients

4 red snapper fillets, cut into
1/2-inch cubes(salmon,cod,
orange roughy, or catfish
may be substituted)
1 tablespoon olive oil
1 tablespoon lemon juice
1 8-once can tomatoe sauce
2 garlic cloves, minced
1 medium onion, diced
1 medium bell pepper, diced
4 sprigs fresh cilantro, finely
chopped
1 tablespoon Spanish olives,
chopped
1 tablespoon capers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon oregano

Instructions

1. In a 12-inch skillet over high heat, heat olive oil, add onion cook until tender and brown. Add bell pepper, garlic, and cilantro, cook until tender. Add tomatoe sauce, salt, black pepper, oregano, olives, and capers, cook until sauce thickens. stirring occasionally.
2. In a large bowl while sauce cooks, Add lemon juice to red snapper and mix well. Add fish to vegetable sauce and cook until fish flakes with fork. Serve over steaming white rice. Please use freshly made long grain rice, not minute rice.