Rock Cod Veracruz

Rock Cod Veracruz
 

Ingredients

  • 1 1/2 lbs. skinless fresh Rock Cod fillets
  • 1 sm. tomato, peeled, seeded and chopped
  • 1/2 c. chopped onion
  • 1/2 c. chopped green pepper
  • 1 (4 oz.) can sliced mushrooms, drained
  • 3 tbsp. chili sauce
  • 2 tbsp. butter
  • 2 tbsp. lemon juice
  • 1 tbsp. snipped parsley
  • 1 tbsp. capers, drained
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme, crushed
  • 1/4 tsp. salt
  • Several dashes bottled hot pepper sauce
  • 8 oz Cooked Bay Shrimp
  • 1/4 c. dry white wine

Directions

 In 12 x 7 1/2 x 2 inch glass baking dish combine all ingredients except fish, shrimp and wine.

Micro-cook, covered with waxed paper, on 100% power (high) for 5 to 6 minutes or until vegetables are tender, stirring twice. Stir in shrimp and wine. Place fish fillets atop mixture, folding thin edges under; spoon some of the sauce over. Cook, covered, on high for 5 to 7 minutes more or until fish flakes easily with a fork. Transfer to dinner plates, using a slotted spoon.

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