Red Snapper Vera Cruz

Serves four.

by Gary Coley
from Fine Cooking
Issue 1
Last Edit Date: 1/5/2009 10:42:30 AM

Serve this spicy dish alongside rice that’s topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing salad. Bread or hot flour tortillas complete the meal. The fruitiness of a well-made dry gewürztraminer plays off the spiciness of this dish.

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4 red snapper fillets, 6 to 7 oz. each
Fresh lemon juice
Salt
6 Tbs. olive oil
2 medium yellow onions, sliced thin
2 cloves garlic, minced
8 plum tomatoes, peeled, seeded, and cut into strips
24 green olives, pitted and chopped rough
2 Tbs. capers
2 pickled jalapeños, seeded and sliced
1 to 2 Tbs. pickling juice from the jalapeños
1 tsp. dried thyme
1 tsp. dried marjoram
2 bay leaves
1/2 tsp. ground cinnamon
2 whole cloves
1/2 tsp. coarse black pepper
2 Tbs. chopped parsley, plus extra leaves for garnish
1 cup fish stock or canned clam juice
1/4 cup olive oil

Prepare the fillets: Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside.

Make the sauce: In a large, heavy skillet, heat 6 Tbs. of oil. Sauté the onions until soft, 6 to 7 min., over medium-high heat. Add the garlic and cook 1 min. Add the tomatoes and simmer 4 to 5 min. Then add the olives, capers, jalapeños, pickling juice, herbs, spices, chopped parsley, and fish stock or clam juice. Simmer uncovered for 7 to 8 min. Season with salt and pepper to taste, and set aside in a warm place.

Cook the fillets: In the same pan, heat 1/4 cup oil about 2 min., until it starts to shimmer. Sauté the snapper, skin side down, 2 min. and then turn over. Cover the fish with the tomato mixture. Bring to a simmer, cover tightly, remove from the heat, and let steam for about 3 min. With a slotted spoon, arrange the fillets on warm plates and spoon the sauce over them. Garnish with parsley.

Photo: Ruth Lively

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