Red Snapper Vera Cruz

By yollymg

Ingredients

• VERA CRUZ SAUCE:
• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 large tomatoes, seeded and chopped
• 12 pitted green olives, cut in half
• 2 jalapeno peppers, seeded and cut into thin strips
• 2 tablespoons capers, drained
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• FISH:
• 4 red snapper fillets (8 ounces each)
• 2 tablespoons lime juice
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs
• 1/4 cup milk
• 3 tablespoons butter
• 3 tablespoons olive oil

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.

Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.

In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

Yield: 4 servings.