San antonio snapper

Yield: 4 Servings

Measure Ingredient
2 tablespoons Olive oil
1 small Onion, diced
1 small Green pepper, seeded & diced
1 Jalapeno pepper, seeded,
Deveined & minced
3 Cloves garlic, minced
1¼ pounds Fresh tomatoes, seeded &
Diced
4 tablespoons Minced fresh cilantro
8 Pimiento-stuffed olives,
Rinsed and sliced
1½ tablespoon Drained, rinsed capers
1 teaspoon Salt, more to taste
½ teaspoon Black pepper, more to taste
¼ teaspoon Sugar
¼ teaspoon Dried thyme
¼ teaspoon Dried oregano
1 small Bay leaf
1 teaspoon Lemon juice, more to taste
1 cup All-purpose flour
1½ pounds Red snapper filets w/skin
3 tablespoons Vegetable oil

In a large skillet, heat olive oil over medium heat until hot. Add onion and bell pepper; cook 3 minutes, stirring frequently. Stir in jalapeno pepper and garlic; cook 1 minute. Stir in tomatoes, 2 tablespoons of the cilantro, the olives, capers, ½ teaspoon of the salt, ¼ teaspoon of the pepper., the sugar, thyme, oregano and bay leaf. Reduce heat to low and simmer 15 minutes, stirring occasionally.

Remove bay leaf and simmer the sauce 20 to 25 more minutes, or until thickened. Stir in lemon juice. Taste and add additional salt, black pepper and/or lemon juice, if needed.

In a shallow bowl or plate, combine flour, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Dip fish fillets in the flour mixture to coat.

In a large skillet, heat vegetable oil over medium heat until hot. Add fish, skin side down, making sure fillets do not touch each other. Cook 3 to 4 minutes on each side, or until golden brown. Transfer to a paper towel lined platter to drain.

Immediately serve fish fillets with the sauce spooned over the top and garnished with remaining 2 tablespoons cilantro.

From: Mr. Food's Easy Cooking Mar./Apr 1999 typed by jessann :)

Posted to MM-Recipes Digest V4 #8 by jessann <jessann@...> on Feb 14, 1999

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