Red Snapper Veracruz
2 tablespoons olive oil 3 bay leaves
1 onion, chopped medium fine
4-5 garlic cloves, minced
salt, to taste
6-8 black peppercorns, crushed
1 pound tomatoes, peeled and diced
2 pounds red snapper fillets, skin removed, both sides rubbed with a little
cilantro sprigs, for garnish
10 green olives, pitted and chopped
2 tablespoons capers, drained
Heat the oil in a large saucepan and add the onion and garlic.
Cook until softened, but not browned. Add the tomatoes, olives, capers, bay
leaves, peppercorns, and salt. Bring to a boil, then reduce the heat and simmer
uncovered, for about 10 minutes.
When that is just about finished, heat a large skillet over medium-high. Place
the fish in the skillet and sprinkle with salt. Pour the tomato mixture over the
fish and bring to a boil. Reduce the heat. Cover and simmer for about 8 minutes,
or until the fish turns opaque. Discard the bay leaves, top each serving with a
cilantro sprig, and serve immediately.
Makes 6 servings.
AUTHOR: Lori A