Veracruz Red Snapper
6 red snapper fillets, about 4 ounces each
28 ounce can diced tomatoes, drained, reserve the juice
1/4 c. extra virgin olive oil
1/4 c. minced onion
3 garlic cloves, minced
2 small bay leaves
2 Tbsp chopped fresh parsley
1 tsp dried oregano
1/4 c. chopped green olives (pitted)
2 Tbsp capers
Crush the tomatoes with a potato masher until they are a coarse puree. Drain, but reserve the liquid.
Heat EVOO in a large saute pan over medium high heat. Add onion and garlic to the pan. Stir and cook for 1 minute. Add in the tomato puree and cook another minute. Add in the bay leaves, parsley, oregano and 1/4 c. reserved tomato liquid. Simmer for about 3 minutes or until sauce thickens.
Add in olives, capers and remaining tomato liquid. Simmer for approximately another 8 minutes or until sauce thickens. Season to taste with salt and pepper.
Preheat oven to 425°.
Spread about 3 Tbsp of the sauce in a large glass baking dish – at least 14"x9"x2". Place snapper fillets on top of the sauce. Season the fish with salt and pepper. Spoon the rest of the sauce over the fish. Bake uncovered, about 18 minutes. The fish should be opaque when done.
This recipe will work equally well with sea bass, pompano and catfish. Adjust cooking times appropriately.
Recipe adapted from Bon Appetit May 2003.