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Today's Tidbit: Fish Vera Cruz

Fish Vera Cruz

1 medium onion, thinly sliced

1 (750-gram) package Pomi brand chopped Italian tomatoes, or 3 cups canned crushed tomatoes

1/2 cup pimento-stuffed Spanish olives, sliced

1/4 cup capers

2 pounds fish fillets (any white fish; snapper or grouper preferred)

In a large, well-oiled skillet over medium heat, saute onion for 1 to 2 minutes. Cover and cook for 4 to 5 minutes, or until onion is translucent but not browned. Add tomatoes, olives and capers, bring to boil, then cook, uncovered, until slightly thickened, about 10 minutes. Add fish, and spoon sauce over to cover fish. Cover and simmer for 10 minutes. Fish should be starting to flake apart.

—Cox News Service