Food

Food

Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Vera Cruz Snapper

Vera Cruz Snapper

Vera Cruz Snapper

The rest of the crew here at Grapevine Cottage has been raving about the frozen fish available at Trader Joe's. Since we still bemoan the closing of the 56th Street Fish Market, we decided to give it a try...and as is typical of my staff, they are about 10 steps ahead of me. We're now making weekly trips to pick up fish – it's great quality and well priced! Here is tasty Red Snapper recipe Linda came up with....

Serves 2

Ingredients:

2 tablespoons olive oil
1/8 cup finely chopped sweet onion
2 garlic cloves, minced
1 14.5-ounce can crushed tomatoes (we like Red Gold)
2 small bay leaves
1 tablespoon fresh chopped parsley (or 1 teaspoon of dried)
1/2 teaspoon oregano
1/8 cup chopped pitted green olives
1 tablespoon golden raisins
1 tablespoon capers
1 tablespoon chopped jalapeño, seeds and veins removed
2 red snapper fillets - about 5 to 6 ounces each

Preparation:

Heat oil in heavy skillet over medium high heat. Add onions, sauté for about a minute, then add garlic and sauté another minute or so. Add crushed tomatoes and cook for a few minutes to incorporate onions and garlic. Add bay leaves, parsley and oregano and cook for 3 - 4 minutes. Add remaining ingredients except fish and cook to thicken, about 8 to 10 minutes. Season with salt and pepper to taste. Spread about 3 tablespoons of sauce in bottom of glass baking dish, arranging fish on top of sauce. Spoon remaining sauce over fish and bake uncovered at 425 degrees for 18 to 20 minutes. The sauce is also good over a side dish of angel hair pasta.