Snapper Veracruzana

Recipe Ingredients

2 tablespoons	30ml	Canola or corn oil
1		White onion - thinly sliced
2		Garlic cloves - thinly sliced
2		Bay leaves
1		Jalapeño - thinly sliced
1/2 cup	118ml	Dry white wine
2 cups	125g / 4.4oz	Peeled whole tomatoes
		= (can use 16 oz canned tomatoes)
1 cup	237ml	Fish stock
1/4 cup	59ml	Capers
1/4 cup	59ml	Sliced pitted green olives
1		Red snapper - (3 lbs) - scaled, gutted
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped Italian parsley - for garnish
		Lime wedges - for garnish

Recipe Instructions

In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeño. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.

Preheat the oven to 400 degrees.

Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.

Serve the fish garnished with parsley and lime wedges.

This recipe yields 2 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1B69) - from the TV FOOD NETWORK

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