Servings: 4
Preheat:
Prep Time: 20 minutes
Source: http://www.mexicanrecipe4living.com/seafood-recipes/841-red-snapper.html
This Veracruz-style red snapper is one of the simplest ways to cook this fish. I modified this recipe to use Sriracha chili sauce instead of jalapenos.
Ingredients:
1 Tbs. olive oil
1/2 onion, chopped finely
3 cloves garlic, chopped
2 Tbs. chopped parsley
1 red bell pepper, and cut into strips
3 tomatoes, preferably dry farmed, and chopped
sea salt and fresh ground pepper
1/2 C. green olives, pitted and chopped
1/2 tsp Sriracha sauce, or to taste
1 Tbs. cider vinegar
4 red snapper fillets, 4-5 oz. each
1 Tbs. lg. capers
1/3 cup fresh parsley
Directions:
Warm the oil in a large skillet and saute the onions, garlic, and bell pepper for 5 minutes. Add the tomatoes then lower the heat and let simmer for 5 more minutes. Season to taste with salt and pepper. Add the olives, Sriracha, and vinegar and continue to simmer for a few more minutes. Put the snapper fillets carefully into the skillet and blanket them with the sauce. Let them poach gently for 7-10 minutes, basting them frequently but carefully so they don’t break apart. Plate fish. Add fresh parsley and capers back into sauce for 30 seconds until parsley wilts. Smother fish with sauce.