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red Snapper Veracruz 2 Pounds Red Snapper Fillets
salt
pepper
4 Tablespoons Vegetable Oil
1 Medium Onion, Thinly Sliced In Half Slices
1 1/2 Pounds Red Ripe Tomatoes, Peeled And Finely Chopped
1 Cup Water
8 Or 9 Peppercorns
2 Bay Leaves
2 Garlic Cloves, Finely Mashed heat A Little Oil In A Large Skillet And Sauté The Fillets After Salting And Peppering Them Lightly. Turn Only Once And Do Not Overcook. Lay Fillets In A Large Oblong Ovenproof Dish And Set Aside. in A Large Saucepan Heat The 4 Tablespoons Oil Until Hot, But Not Smoking, And Sauté The Sliced Onion 1 Minute, Until Limp But Not Brown, Stirring Constantly. Add Tomatoes And Water, Season With Salt, And Add The Peppercorns, Bay Leaves And Garlic. Cook, Covered, Over Medium Heat For 5 Minutes. pour Sauce Over Fish Fillets. At This Point You Can Scatter A Few Stuffed Green Olives Or Drained And Rinsed Capers Over The Fish. Seal Dish In Foil. Heat A Few Minutes In The Oven At 325 Degrees F Before Serving. |
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