Red Snapper Veracruz Style
Ingredients
| 2 lbs red snapper fillets | ||
| 2 lemons, cut in half | ||
| 4 tbs sesame oil | ||
| 1 cup onion, minced | ||
| 5 cloves garlic, crushed | ||
| 1 (16 oz) can whole Italian tomatoes, drained and chopped | ||
| 1 small bunch parsley, chopped | ||
| 2 tbs vinegar | ||
| 2 tbs red wine | ||
| kosher salt and black pepper to taste | ||
| 2 tsp Mexican oregano | ||
| 2 sprigs fresh thyme | ||
| 1 tsp sugar | ||
| 1/4 cup water | ||
| 10 large green olives, pitted | ||
| 2 jalapeno peppers, sliced | ||
| 2 tbs olive oil |
- Rub fish with lemon on all sides.
- Add sesame oil to a saute’ pan and using medium heat fry fish for about 1 minute on each side.
- Remove fish to a baking dish.
- In the same pan, saute’ the onion, garlic and tomatoes for about 5 minutes, stirring occasionally.
- Add the parsley, vinegar, wine, salt, pepper, oregano, thyme, sugar and water and cook for an additional 5 minutes.
- Cover the fish with the sauce, then top with olives and jalapenos.
- Sprinkle with a little olive oil the bake in a preheated 325 degree oven for about 30 minutes or until fish is cooked through and flakes easily.
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