Snapper a La Veracruzana

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• ONIONS

• 3  tablespoons canola oil
• 2  tablespoons unsalted butter or 2  tablespoons unsalted margarine
• 1  large red onion, thinly sliced
• 1⁄2 large Spanish onion, thinly sliced
• 1⁄2 cup  california golden raisin
• 1  tablespoon sugar
• 1⁄2 cup sherry wine vinegar
•  salt & freshly ground black pepper, to taste
•  crushed red pepper flakes (We added a pinch, not in original recipe) (optional)

• FISH

• 4  yellowtail red snapper fillets, about 6 oz each
•  salt & freshly ground black pepper, to taste
• 1 3⁄4 teaspoons cumin, divided
• 2  tablespoons olive oil
• 4  garlic cloves, minced
• 1⁄4 cup black olives, chopped
• 1  tomatoes, diced (We used 3 tomatoes)
• 1⁄4 cup  california golden raisin
• 1⁄3 cup sherry wine
• 1⁄3 cup sherry wine vinegar
• 1 1⁄2 teaspoons  chopped fresh thyme
• 1 1⁄2 teaspoons  chopped fresh sage
• 1 1⁄2 teaspoons  chopped fresh rosemary
• 1⁄3 cup  chicken stock (We used low-sodium chicken stock)
• 4  tablespoons unsalted butter or 4  tablespoons unsalted margarine
• 4  slices  French bread, toasted (We used Cuban bread)

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!