Total Time
45mins
Prep 15 mins
Cook 30 mins

In Cuba we used to eat this type of fish a lot. Chef Norman Van Aken, owner of Norman's restaurant here in Miami, is the creator of this recipe, he prepares snapper in the syle of Veracruz, Mexico and has added raisins. Calraisins.org is where I found this wonderful snapper recipe. In Cuban dishes they use raisins quite often, mixing the sweet with the savory.

Ingredients Nutrition

Directions

  1. ONIONS:.
  2. In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
  3. Add raisins and sugar and cook another 2 minutes.
  4. Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
  5. SNAPPER FILLETS:.
  6. Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
  7. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
  8. Transfer to serving plates or platter.
  9. Add garlic to pan and sauté for 1 minute.
  10. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
  11. Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
  12. Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
  13. Spoon over snapper and top with toasted bread and reserved onions.
  14. Serve with fresh asparagus. Yummy!

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