Prep 15 mins
Cook 30 mins
This is a Cuban variation on a Vera Cruz sauce with red snapper fillets. We enjoyed these very much and have served them both with rice and angel hair pasta - the rice this time won out. This is from 3 Guys from Miami Cook Cuban.
- 6 tablespoons extra virgin olive oil
- 1 tablespoon fresh garlic, finely chopped
- 2 cups onions, thinly sliced
- 1 cup red peppers or 1 cup yellow pepper, thinly sliced
- 2 cups canned whole tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- 3⁄4 cup dry white wine
- 1⁄4 cup capers
- 3⁄4 cup green olives
- salt and black pepper
- 2 1⁄4 lbs red snapper fillets, skinned
- Saute onion, garlic, and peppers in olive oil over medium heat.
- Cook 6 to 8 minutes until tender.
- Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
- Cook sauce for about 10 minutes over low to medium heat.
- Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
- Serve fillets over white rice and cover with sauce.
I made this with perch because it was all I had, but it was very tasty. It may have been missing something, but I can't put my finger on it. Either way it was very nice and my family loved it! Thanks.