Ingredients
- 1 Whole Red Snapper, cleaned and scaled. About 2 to 2/12 pounds in weight.
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 1/2 cup finely chopped white onion
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes, finely chopped (about 1/2 cup)
- 1 small bunch of flat parsley, finely chopped (about 1/2 cup).
- 2 fresh branches of thyme
- 2 bay leaves
- 1 tsp Mexican oregano
- 1/2 cup Pimiento Stuffed Olive, whole or sliced.
- 1 Tbsp small capers, rinse
- 4 Pickled Jalapenos peppers thinly sliced
- 1.4 cup dry white wine
- salt and pepper to taste
- Warm Mexican White Rice to serve.
- 1 can (28 oz) crushed tomatoes or 1 1/2 pound of tomatoes, finely chopped.
Instructions
Season the fish with salt, pepper and lime juice inside and out. Set aside.
In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
Stir in the garlic and cook for about 2 minutes.
Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
If using the dry white wine, add it while the tomatoes sauce is cooking.
Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.
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