Yet Another Version of Snapper Veracruz
- 1 12 lbs red snapper fillets, skinless
- 18 teaspoon salt
- 18 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
- 14 cup pimento stuffed olive, sliced
- 14 cup dry white wine
- 2 tablespoons capers, drained
- 2 fresh jalapeno peppers, seeded & chopped
- 1 bay leaf
- Thaw fish if frozen.
- Cut into 6 serving size portions.
- Rinse and pat dry with paper towels.
- Sprinkle fillets with salt and pepper.
- For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender.
- Stir in tomato, olives, wine, capers, jalapeno peppers and bay leaf.
- 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.
- Use a slotted spoon to carefully transfer the fish from skillet to a serving platter.
- Cover and keep warm.
- Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally.
- Remove bay leaf.
- Spoon sauce over fish.
red snapper, salt, pepper, onion, garlic, olive oil, roma tomatoes, pimento stuffed olive, white wine, capers, jalapeno peppers, bay leaf
Taken from www.food.com/recipe/yet-another-version-of-snapper-veracruz-235040 (may not work)