Snapper Caribe

By therman

Patti's

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 1/2 cups white onions, thinly sliced
• 2 tablespoons garlic, minced
• 4 cups plum tomatoes, seeded and chopped
• 1/2 cup yellow bell pepper, chopped
• 1 1/2 cups dry white wine
• 2/3 cup green olives, sliced
• 1/4 cup capers, drained
• 1/8 teaspoon red pepper flakes
• 4 (6-ounce) snapper fillets
• 2 tablespoons butter
• 1/4 cup fresh cilantro, chopped

Preparation

Step 1

In a large sauté pan, heat olive oil over medium heat. Add onions and sauté until soft. Stir in garlic; sauté 1 minute. Add tomatoes and yellow pepper; cook until softened. Stir in wine, olives, capers, and red pepper flakes and bring to a simmer. Place fillets into sauce; cover pan and gently simmer for 10 to 12 minutes until fish flakes easily with a fork. Transfer fillets to a serving plate and keep warm. Add butter to sauce and simmer until thickened. Stir cilantro into sauce and serve over fillets.