4 6-ounce each red snapper fillets, skinless
salt and pepper, to taste
flour, as needed
2 ounces olive oil
6 ounces onion, medium dice
4 garlic cloves, minced
1 ounce lemon juice
8 ounces fish or chicken stock
1 jalapeño, seeded, small dice
1 1/2 pounds tomato concassé
20 pimiento-stuffed green olives, quartered
1 teaspoon sugar
1 cinnamon stick
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons capers
fresh cilantro, as needed to garnish
Servings: 4
1. Season the fillets with salt and pepper and dredge in flour. Sauté the fillets in olive oil until done. Remove and reserve in a warm place.
2. Add the onions and garlic to the pan and sauté until tender. Deglaze the pan with the lemon juice and add the stock, jalapeño, tomatoes, olives, sugar, cinnamon stick, thyme and marjoram.
3. Simmer 10 minutes. Remove the cinnamon stick and add the capers. Season to taste.
4. Return the fish to the pan to reheat. Serve on warm plates garnished with fresh cilantro.
salt and pepper, to taste
flour, as needed
2 ounces olive oil
6 ounces onion, medium dice
4 garlic cloves, minced
1 ounce lemon juice
8 ounces fish or chicken stock
1 jalapeño, seeded, small dice
1 1/2 pounds tomato concassé
20 pimiento-stuffed green olives, quartered
1 teaspoon sugar
1 cinnamon stick
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons capers
fresh cilantro, as needed to garnish
Servings: 4
1. Season the fillets with salt and pepper and dredge in flour. Sauté the fillets in olive oil until done. Remove and reserve in a warm place.
2. Add the onions and garlic to the pan and sauté until tender. Deglaze the pan with the lemon juice and add the stock, jalapeño, tomatoes, olives, sugar, cinnamon stick, thyme and marjoram.
3. Simmer 10 minutes. Remove the cinnamon stick and add the capers. Season to taste.
4. Return the fish to the pan to reheat. Serve on warm plates garnished with fresh cilantro.
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