Veracruz Casserole


1 tablespoon salad oil
1 medium-size onion, halved and thinly sliced 1 small green bell pepper; diced
2 cloves garlic, minced or pressed
1 can (10 to 14 oz.) Mexican-style stewed tomatoes and their juice, or diced tomatoes and green chilies with their juice
2 tablespoons prepared salsa
1 1/2 teaspoons chili powder
1 pound red snapper, rinsed patted dry and cut into 1-inch chunks
1/4 cup sliced pimento-stuffed green olives (about 12 small olives)
1 package corn muffin mix
Egg and milk per muffin mix directions


Heat oil in a 10- to 12-inch frying pan over medium-high heat. Saute onion, green pepper and garlic until soft, 5 to 8 minutes. Add tomatoes and their liquid, salsa and 1 teaspoon of the chili powder. (Can be made ahead and refrigerated, covered, up to 24 hours.)
Pour tomato mixture into a 1 Y2- to 2-quart (about 8-inch diameter) casserole. Stir in fish and l/4 cup of the olives. Prepare- muffin mix according to package directions adding remaining chili powder. Drop muffin mix by the spoonful oyer the top of casserole, then gently spread in an even layer. Garnish with a circle of the remaining sliced olives. (Cover and reftigerate up to 3 hours if making ahead.) Bake, uncovered, in a 400°F oven until cornbread is browned and a wooden piCk inserted in the center comes out clean, 20 to 25 minutes.