Ingredients
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1 1/2 lbs red snapper fillets, skinless
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 large onion, cut in half & sliced into fine wedges
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1 teaspoon garlic, minced
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1 tablespoon olive oil
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2 cups roma tomatoes, chopped
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1/4 cup pimento stuffed olive, sliced
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1/4 cup dry white wine
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2 tablespoons capers, drained
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1 bay leaf
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2 fresh jalapeno peppers, seeded & chopped
Instructions
- Thaw fish if frozen. Cut into 6 serving size portions. Rinse and pat dry with paper towels. Sprinkle fillets with salt and pepper.
- For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. Stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf.
- Bring to a boil. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
- Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm.
- Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf.
- Spoon sauce over fish.