This is my favorite version of a specialty served down Mexico way and among many eateries in the states as well. It is no surprise that it is so popular, Mexican flavors mingling with Mediterranean – Old World vs New – fresh fish, chiles, tomatoes, olives, capers….now this is just making me hungry. Hope you and everyone else enjoy this one!
Red Snapper a la Veracruzana for Trix
6 -6 ounce red snapper or other firm white fish fillets
1/4 cup fresh limejuice
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
4 garlic cloves, minced
3 pounds ripe tomatoes, chopped
1/2 cup coarsely chopped pimento-stuffed green olives
1/2 cup white wine
1/4 cup capers -divided
1/4 cup sliced pickled jalapeño peppers -divided
3 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons dried Mexican oregano
2 teaspoons chipotle powder
1 teaspoon brown sugar
3 bay leaves
1 teaspoon salt, divided
1/2 cup sliced black olives -if desired
Flat-leaf parsley sprigs -for garnish
Lay the fish fillets in a dish and sprinkle with limejuice and 1/2 teaspoon salt.
Heat the oil in a large Dutch oven over medium high heat. Add the onion and cook until golden. Add the garlic cloves and cook 2 minutes longer. Slowly stir in the tomatoes, add the green olives and 2 tablespoons capers, 2 tablespoons jalapeños, the chopped parsley, oregano, chipotle, sugar and the bay leaves. Bring to a boil stirring well and then reduce to medium low. Cook, stirring often until mixture reduces to about 6 cups, about 30 minutes. Stir in remaining salt at this time and remove bay leaves.
Preheat the oven to 350 degrees F.
Pour the hot sauce over the fillets and bake, uncovered, 10 to 15 minutes. Test fish to make sure it is still moist in the center of the dish and flakes easily with a fork. Remove and sprinkle on top the black olives, remaining capers and jalepenos. Garnish with parsley sprigs if desired.
Posted for my foodie friend Trix – visit her for more Pescetarian recipes