Yet Another Version Of Snapper Veracruz

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs red snapper fillets, skinless
• 1/8 teaspoon salt
• 1/8 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
• 1/4 cup pimento stuffed olive, sliced
• 1/4 cup dry wine
• 2 tablespoons capers, drained
• 2 fresh jalapeno peppers, seeded & chopped
• 1 bay leaf

Recipe

• 1 thaw fish if frozen. cut into 6 serving size portions. rinse and pat dry with paper towels. sprinkle fillets with salt and pepper.
• 2 for sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf.
• 3 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.
• 4 use a slotted spoon to carefully transfer the fish from skillet to a serving platter. cover and keep warm.
• 5 boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. remove bay leaf.
• 6 spoon sauce over fish.