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San Antonio Snapper


Yield: 4 Servings

2 tablespoon Olive oil
1 sm Onion, diced
1 sm Green pepper, seeded and diced
1 Jalapeno pepper, seeded, Deveined and minced
3 Cloves garlic, minced
1 1/4 lb Fresh tomatoes, seeded and Diced
4 tablespoon Minced fresh cilantro
8 Pimiento-stuffed olives, Rinsed and sliced
1 1/2 tablespoon Drained, rinsed capers
1 teaspoon Salt, more to taste
1/2 teaspoon Black pepper, more to taste
1/4 teaspoon Sugar
1/4 teaspoon Dried thyme
1/4 teaspoon Dried oregano
1 sm Bay leaf
1 teaspoon Lemon juice, more to taste
1 c All-purpose flour
1 1/2 lb Red snapper filets with skin
3 tablespoon 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, 1/2 teaspoon of the salt, 1/4 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 1/2 teaspoon salt and remaining 1/4 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.




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