- 6
- 20 mins
- 40 mins
Ingredients
- 1/4 c. finely chopped white onion
- 1/4 c. olive oil
- 3 cloves garlic, chopped
- 1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried
- 8 (1/4c) large Spanish or Italian green olives, pitted and chopped
- 2 tablespoons capers, chopped if large (tiny ones can be left whole)
- 28-oz diced tomatoes, well-drained , juices reserved
- 3 small bay leaves
- 6 4-5 oz red snapper fillets or 1-1/2 pounds whole red snapper, sea bass, halibut, or cod
- Juice of 1 lime or 3 pickeled jalapeno chiles, halved lenthwise
Preparation
Step 1
Preparation
Place drained tomatoes in a medium bowl and mash with a potato masher to coarse puree. Drain again, reserving juices
In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic (and jalapeño) and cook for 30 seconds. Add tomato puree and cook 1 minute.
Add the bay leaves, parsley, oregano, and 1/4 c reserved tomato juices. Simmer until sauce thickens about 3 min.
Add olives, raisins (cinnamon), capers and remaining tomato juices. Simmer until sauce thickens again, stirring occasionally, for 8 minutes. Season to taste with s & p. +Can be made 1 day ahead. cover and refrigerate.)+
Preheat oven to 425. spread 3 TB sauce in bottom of 15x10x2 glass baking dish. arrange fish atop sauce. Sprinkle fish lightly with s & p. Spoon ramining sauce over. Bake uncovered until fish is just opaque in center, about 18 min. transfer fish and sauce to plates. Garnish with jalapeno halves.