Red Snapper Vera Cruz
From: Fine Cooking MagazineServe this spicy dish alongside rice that's topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing salad. Bread or hot flour tortillas complete the meal. The fruitiness of a well-made dry gewurztraminer plays off the spiciness of this dish.
Ingredients
4 red snapper fillets, 6 to 7 ounces each
Fresh lemon juice
Salt
6 tablespoons olive oil
2 medium yellow onions, sliced thin
2 cloves garlic, minced
8 plum tomatoes, peeled, seeded, and cut into strips
24 green olives, pitted and chopped rough
2 tablespoons capers
2 pickled jalapenos, seeded and sliced
1 to 2 tablespoons pickling juice from the jalapenos
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 bay leaves
1/2 teaspoon ground cinnamon
2 whole cloves
1/2 teaspoon coarse black pepper
2 tablespoons chopped parsley, plus extra leaves for garnish
1 cup fish stock or canned clam juice
1/4 cup olive oil
Directions
1. Prepare the fillets: Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside.
2. Make the sauce: In a large, heavy skillet, heat 6 tablespoons of oil. Saute the onions until soft, 6 to 7 minutes, over medium-high heat. Add the garlic and cook 1 minute. Add the tomatoes and simmer 4 to 5 minutes. Then add the olives, capers, jalapenos, pickling juice, herbs, spices, chopped parsley, and fish stock or clam juice. Simmer uncovered for 7 to 8 minutes Season with salt and pepper to taste, and set aside in a warm place.
3. Cook the fillets: In the same pan, heat 1/4 cup oil about 2 minutes, until it starts to shimmer. Saute the snapper, skin side down, 2 minutes and then turn over. Cover the fish with the tomato mixture. Bring to a simmer, cover tightly, remove from the heat, and let steam for about 3 minutes. With a slotted spoon, arrange the fillets on warm plates and spoon the sauce over them. Garnish with parsley.
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