Red Snapper Veracruz
|Red snapper fillets||10 Ounce (225 To 285 Gram Each, 6 Pieces)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄8 Teaspoon (0.5 Milliliter)|
|All purpose flour||80 Milliliter (1/3 Cup)|
|Olive oil||60 Milliliter (1/4 Cup)|
|Garlic||3 Clove (15 gm), sliced|
|White onions||2 Medium, cut lengthwise into thin slivers|
|Fresh plum tomatoes||1 1⁄2 Pound, peeled, seeded, finely chopped (675 Gram)|
|Tomato juice||125 Milliliter (1/2 Cup)|
|Fresh lime juice||60 Milliliter (1/4 Cup)|
|Sliced pimiento stuffed green olives||60 Milliliter (1/4 Cup)|
|Pickled jalapeno chilies||2 , seeded, finely chopped|
|Drained capers||15 Milliliter (1 Tablespoon)|
|Cooked small red skinned potatoes||3 Pound, cut into halves (1350 Gram)|
|Chopped fresh coriander||1 Tablespoon|
1. Sprinkle fish with salt and pepper. Dip in flour to coat both sides; shake off excess.
2. Heat oil in 12-inch (30-cm) skillet over medium heat until hot. Add garlic; cook, stirring frequently, until golden, 2 to 3 minutes. Remove garlic with slotted spoon and discard.
3. Add as many fillets to skillet as will fit in single layer without crowding. Cook over medium heat, turning once, until light brown, about 2 minutes per side; remove to plate. Repeat with remaining fillets.
4. Add onions to skillet; saute over medium heat until soft, about 4 minutes. Stir in tomatoes, tomato juice, lime juice, olives, chilies, capers and bay leaf. Heat over high heat to boiling; reduce heat to low. Simmer, covered, 15 minutes.
5. Add any juices which have collected from fish on plate to skillet. Cook sauce, uncovered, over medium-high heat, stirring frequently, until thickened, 2 to 3 minutes. Remove and discard bay leaf.
6. Add fish to skillet. Spoon sauce over fish; reduce heat to low. Simmer, covered, just until fish are opaque throughout, 3 to 5 minutes