Red Snapper in Chili-Tomato Sauce

Red Snapper in Chili-Tomato Sauce

Red Snapper in Chili-Tomato Sauce


Makes 6 servings


6 red snapper fillets (8 to 10 ounces each)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup all-purpose flour
1/4 cup olive oil
3 cloves garlic, sliced
2 medium white onions, cut lengthwise into thin slivers
1-1/2 pounds fresh plum tomatoes, peeled, seeded and finely chopped
1/2 cup tomato juice
1/4 cup fresh lime juice
1/4 cup sliced pimiento-stuffed green olives
1 or 2 pickled jalapeño peppers,* seeded and finely chopped
1 tablespoon drained capers
1 bay leaf
Fresh bay leaves and lime slices for garnish
Boiled, quartered new potatoes with fresh dill (optional)

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Sprinkle fish with salt and black pepper. Coat both sides of fish with flour; shake off excess.
  2. Heat oil in 12-inch skillet over medium heat. Add garlic; cook and stir 2 to 3 minutes until golden. Remove garlic with slotted spoon; discard.
  3. Place fillets in single layer in skillet without crowding. Cook over medium heat 4 minutes or until fillets are light brown, turning once. Remove to plate. Repeat with remaining fillets.
  4. Add onions. Cook and stir 4 minutes or until onions are softened. Stir in tomatoes, tomato juice, lime juice, olives, jalapeño peppers, capers and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes.
  5. Add any accumulated juices from fillets on plate to skillet. Increase heat to medium-high. Cook, uncovered, 2 to 3 minutes until thickened, stirring frequently. Remove and discard bay leaf.
  6. Return fillets to skillet. Spoon sauce over fillets. Reduce heat to low. Cover; simmer 3 to 5 minutes until fillets flake easily when tested with a fork. Garnish, if desired. Serve with potatoes, if desired.

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