Red Snapper Vera Cruz
Serve 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
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4 red snapper fillets, 6 to 7 ounces each
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Fresh lemon juice
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Salt
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6 tablespoons olive oil
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2 medium yellow onions, sliced thin
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2 cloves garlic, minced
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8 plum tomatoes, peeled, seeded, and cut into strips
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24 green olives, pitted and chopped rough
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2 tablespoons capers
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2 pickled jalapenos, seeded and sliced
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1 to 2 tablespoons pickling juice from the jalapenos
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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2 bay leaves
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1/2 teaspoon ground cinnamon
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2 whole cloves
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1/2 teaspoon coarse black pepper
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2 tablespoons chopped parsley, plus extra leaves for garnish
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1 cup fish stock or canned clam juice
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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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