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Red Snapper Vera Cruz - family style
by Brad Mercil
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*****Ingredients*****
6 Red Snapper filets
1/4 tsp salt
1/8 tsp pepper
1/4 tsp cumin
1/4 tsp chili powder
1/3 cup all purpose flour
1/4 cup olive oil
3 garlic cloves cut cross wise in thin slices
2 medium white onions cut in slivers
1 1/2 pounds fresh tomatoes, peeled, seeded, finely chopped
1/2 cup tomato juice
1/4 cup fresh lime juice
1/4 cup sliced pimiento stuffed green olives
1 tblsp drained capers
1 bay leaf
Chopped fresh cilantro
Pre heated 250' oven
*****Preparation*****
Combine flour and spices in a shallow bowl. Heat olive oil in a frying pan over medium heat until hot. Add half of sliced garlic, cook, stirring frequently until golden brown, about 2 to 3 minutes. Do not let the garlic burn this will impart a bitter flavor to the olive if the garlic is burned. Remove garlic with a slotted spoon and discard.
Dip filets in flour and spice mix, shake off excess. Add filets to frying pan in a single layer, do not crowd the filets. Cook over medium heat, gently turn filet over when lightly brown, about 2 minutes per side. Remove filets to serving platter and place in pre heated oven. Repeat with remaining filets until all are cooked.
Add onions to frying pan, sauté over medium heat for about 4 minutes. Stir in tomatoes, tomato juice, lime juice, olives, capers, bay leaf. Heat over high heat to boiling; reduce heat to low, simmer about 15 minutes covered. Remove platter from oven and add any juices that have collected on the platter to the tomato and onion sauce. Cook sauce over high heat about 2 to 3 minutes uncovered until thickened. Remove and discard bay leaf.
Carefully pour the tomato and onion sauce over the filets, top with roughly chopped fresh cilantro. Serve with Mexican skillet rice and refried beans.