Snapper a La Veracruzana

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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