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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.Mike Bass, Alvin, Texas Ingredients:
vera cruz sauce: |
1 medium onion, thinly sliced |
2 tablespoons olive oil |
3 garlic cloves, minced |
3 large tomatoes, seeded and chopped |
12 pitted green olives, cut in half |
2 jalapeno peppers, seeded and cut into thin strips |
2 tablespoons capers, drained |
1 bay leaf |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
fish: |
4 red snapper fillets (8 ounces each) |
2 tablespoons lime juice |
salt and pepper to taste |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
1/4 cup milk |
3 tablespoons butter |
3 tablespoons olive oil |
Directions:
1. In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.
2. Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.
3. In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce. Yield: 4 servings.
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