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Entree
Mexican
6 servings
1 hour 5 minutes
20 minutes
6 red snapper fillets, about 2 pounds (Tilapia may be substituted)
1/4 cup organic lime juice, freshly squeezed (use about 2 large limes)
4 large organic tomatoes, peeled, seeded and juice reserved
2 tablespoons vegetable oil
2 medium onions, chopped
2 Jalapeno chiles, seeded and finely minced
3 cloves peeled garlic, minced
2 tablespoons capers
10 green olives with pimiento stuffing
1/8 teaspoon canela (cinnamon sticks) freshly grounded
1/8 teaspoon ground cloves
Marinate fish filets in lime juice for one hour, refrigerated, turning once halfway through the marinating process.
Strain reserved juice of the tomatoes, pushing through a sieve, so that no seeds are in the juice. Set aside.
Heat oil in large sauté pan. Cook onions over medium heat until they are soft. Add chiles and garlic. Cook stirring, for 1 minute. Add tomatoes and 1/4 cup reserved tomato juice. Add capers, olives, cinnamon and cloves. Cook for 10 minutes or until the tomatoes soften.
Remove snapper from marinade, but do not dry. Add to the tomato mixture, spooning sauce over the fish. Cook, partially covered, about 5 minutes or until fish releases its liquid.
Serve with rice or boiled potatoes.
It's traditional to garnish the plate with buttered toasted, cut into triangles.
