Recipe ingredients
- 2 pounds red snapper fillets
- Salt
- Pepper
- 4 tablespoons vegetable oil
- 1 medium onion, thinly sliced into 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
Recipe method
- Heat a little oil in a large skillet and saute 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 saute 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.
Other sea recipes:
Red snapper veracruz recipe
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