Yet Another Version of Snapper Veracruz |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a famous dish from the Gulf of Mexico. It's easy and flavourful; smothered in a bold sauce of tomatoes, olives, capers & chile peppers. Serve with crusty bread, green salad and a a crisp, cold, dry white wine. Found this years ago in magazine. **you can make with any white fish fillet Update June15/07 - I just made this again and I think I like it better using just a wee bit more wine. Little more than 1/3 of a cup but not as much as a 1/2 cup seemed to pull the flavours out better and made for a nicer sauce. Ingredients:
1 1/2 lbs red snapper fillets, skinless |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1 large onion, cut in half & sliced into fine wedges |
1 teaspoon garlic, minced |
1 tablespoon olive oil |
2 cups roma tomatoes, chopped |
1/4 cup pimento stuffed olive, sliced |
1/4 cup dry white wine |
2 tablespoons capers, drained |
2 fresh jalapeno peppers, seeded & chopped |
1 bay leaf |
Directions:
1. Thaw fish if frozen. Cut into 6 serving size portions. Rinse and pat dry with paper towels. Sprinkle fillets with salt and pepper.
2. For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. Stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf.
3. Bring to a boil. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
4. Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm.
5. Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf.
6. Spoon sauce over fish.
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