Red Snapper in Chili-Tomato Sauce
Makes 6 servings
|6||red snapper fillets (8 to 10 ounces each)|
|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|
|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.
- Sprinkle fish with salt and black pepper. Coat both sides of fish with flour; shake off excess.
- 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.
- 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.
- 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.
- 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.
- 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.
Check out more recipes for Mexican