Red Snapper Veracruz
Ingredients
- 2 lb red snapper fillets
- 0.5 tsp salt
- 0.3 tsp black pepper
- 4 tbsp vegetable oil
- 1 whole medium onion, thinly sliced into half rings
- 1 0.5 lb ripe tomatoes, peeled and finely chopped
- 1 cup water
- 8 whole black peppercorns
- 2 whole bay leaves
- 2 clove garlic, finely mashed
- 0.3 cup green olives or capers, for garnish (optional)
Instructions
- 1
In a large skillet, heat a little oil over medium-high heat. Season the snapper fillets with salt and pepper. Sauté the fillets, turning only once, until lightly golden. Do not overcook.
- 2
Transfer the fillets to a large ovenproof baking dish. Set aside.
- 3
In a large saucepan, heat the 4 tablespoons of oil until hot. Sauté the onion for 1 minute, stirring constantly, until limp but not browned.
- 4
Add the tomatoes and water. Season with salt. Add the peppercorns, bay leaves, and garlic. Cook covered over medium heat for 5 minutes.
- 5
Pour the tomato sauce over the fish fillets. Scatter olives or capers over the fish if desired. Cover the dish tightly with foil.
- 6
Heat in the oven at 325°F for a few minutes until warmed through. Serve immediately with rice or warm tortillas.