snapper

Snapper a la Veracruzana

Submitted by: Norman Van Aken

Snapper in the popular style from Veracruz with raisins.

Details

INGREDIENTS

    Onions

    • 3 tablespoons canola oil
    • 2 tablespoons unsalted butter
    • 1 large red onion, thinly sliced
    • 1/2 large Spanish onion, thinly sliced
    • 1/2 cup California golden raisins
    • 1 tablespoon sugar
    • 1/2 cup sherry vinegar
    • Salt and black pepper, to taste

    Fish

    • 4 yellowtail snapper fillets (about 6 oz each)
    • Salt and black pepper, to taste
    • 1 3/4 teaspoons cumin, divided
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1/4 cup black olives, chopped
    • 1/4 cup capers, rinsed
    • 1 large tomato, diced
    • 1/4 cup California golden raisins
    • 1/3 cup dry sherry
    • 1/3 cup sherry vinegar
    • 1 1/2 teaspoons chopped fresh thyme
    • 1 1/2 teaspoons chopped fresh sage
    • 1 1/2 teaspoons chopped fresh rosemary
    • 1/3 cup chicken stock
    • 4 tablespoons unsalted butter
    • 4 slices French bread, toasted

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Snapper in the popular style from Veracruz with raisins.

    • Ready Time :
      0 min

    Servings

    4

    Ingredients

      Onions

      • 3 tablespoons canola oil
      • 2 tablespoons unsalted butter
      • 1 large red onion, thinly sliced
      • 1/2 large Spanish onion, thinly sliced
      • 1/2 cup California golden raisins
      • 1 tablespoon sugar
      • 1/2 cup sherry vinegar
      • Salt and black pepper, to taste

      Fish

      • 4 yellowtail snapper fillets (about 6 oz each)
      • Salt and black pepper, to taste
      • 1 3/4 teaspoons cumin, divided
      • 2 tablespoons olive oil
      • 4 cloves garlic, minced
      • 1/4 cup black olives, chopped
      • 1/4 cup capers, rinsed
      • 1 large tomato, diced
      • 1/4 cup California golden raisins
      • 1/3 cup dry sherry
      • 1/3 cup sherry vinegar
      • 1 1/2 teaspoons chopped fresh thyme
      • 1 1/2 teaspoons chopped fresh sage
      • 1 1/2 teaspoons chopped fresh rosemary
      • 1/3 cup chicken stock
      • 4 tablespoons unsalted butter
      • 4 slices French bread, toasted

      Directions

      Onions

      In large sautépan, heat oil and butter over medium-high heat; brown onions, stirring occasionally, about 8 minutes. Add raisins and sugar and cook another 2 minutes. Add vinegar, salt and pepper, simmering until almost no liquid remains. Reserve.

      Snapper Fillets

      Rub fillets with salt, pepper and 1/4 teaspoon cumin. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides. Transfer to serving plates.

      Add garlic to pan and sauté for 1 minute. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomato, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates. Add herbs, stock and remaining 1 1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes. Reduce heat, gradually adding butter and adjusting the seasoning. Spoon over snapper and top with the toasted bread and reserved onions.

      Nutrition Facts Per Serving

      Calories 720 (48% from fat); Total Fat 39g (sat 13g, mono 17g, poly 5g, trans 0g ); Cholesterol 110mg; Protein 40g; Carbohydrate 53g; (Dietary Fiber 4g; Sugars 31g; ); Iron 3mg; Sodium 600mg; Calcium 136mg; Potassium 1263mg

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