Recipe by Lennie
Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!
Top Review by Warren Drew
The recipe was fine. Very good selection of seasonings. I added 2 (two) tablespoons of light brown sugar to get the sweetness up. I also left the olives whole. Very easy to make
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon dried oregano leaves
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 -2 jalapeno pepper, finely chopped
- 1 (28 ounce) can tomatoes, drained and chopped
- 1⁄2 cup clam juice
- 1 lb red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 10 pimento stuffed olives, thinly sliced
Directions See How It's Made
- In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
- Add tomatoes and clam juice and bring to a boil.
- Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
- Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
- Stir in capers and pour mixture onto a warmed platter.
- Garnish with sliced olives and serve.