4 6-oz. Red Snapper Fillets
1/4 cup Fresh Lemon Juice
1/4 cup Fresh Lime Juice
1/4 cup Fat-free Fish Stock
1 cup Onion, chopped
1 stalk Celery, chopped
1/2 cup Green Bell Pepper, chopped
1 clove Garlic, minced
1/8 cup + 1 tablespoon Tomato Paste
2 cups Fresh Tomatoes, diced
1 tablespoon Capers, crushed
1 Small Jalapeño Pepper, de-seeded and chopped
1 teaspoon Oregano
1/2 bunch Cilantro (for optional garnish)
4 Lime Slices (for optional garnish)
Marinate red snapper fillets in lemon and lime juice for about an hour.
When ready to prepare dinner, bring the fish stock to a boil in a deep skillet. Add onion, celery, green pepper, and garlic. Simmer for about 20 minutes. Reduce heat to simmer and add the tomato paste and diced tomatoes, crushed capers, jalapeño pepper, and oregano.
Place the marinated fish in the skillet with the sauce. Simmer for about 20 minutes or until the fish fillets are thoroughly cooked and begin to flake easily.
To serve, remove a red snapper fillet from the sauce with a slotted spoon. Pour several tablespoons of the sauce on top, and garnish with chopped cilantro and a lime slice if desired.