- Serves: 4 – 6
- Preparation Time: 15 minutes
- Total Cooking time: 45 minutes
This is a deliciously light and simple to make dish from the Atlantic coastal region of Mexico. Traditionally made with Red Snapper, it can just as easily be prepared with any other firm fleshed white fish such as cod, haddock, or even my favorite, fresh sturgeon. No matter what fish you use utmost freshness is the key to the final dish. If you are lucky enough to live close enough to an Asian grocery store or know where the good ones are in the cities this is a perfect place to pick up beautiful, fresh off the dock fish at very reasonable prices Try this dish with steamed rice and warm tortillas.
|2||lbs||firm white fish such as cod, snapper, or sturgeon fillets|
|1||lb||roma tomatoes, seeded and chopped coarsely|
|1||medium||sweet yellow onion, peeled and sliced into strips|
|15||0z||can pitted black olives|
|1||jalapeno chili, seeded and finely diced|
|4||tbsp||butter or margarine|
|1/2||cup||white wine such as Pinot Grigio|
|Salt and pepper to taste|
Rinse the fish and pat dry, cut into large chunks and place in a deep sided baking dish evenly over the bottom lightly salt and pepper and set aside in refrigerator. Melt the butter in a heavy skillet over medium low heat until it just begins to foam. Next, add in the garlic and sliced onions and sauté 3-5 minutes or just until the onions begin to become translucent. Add in the diced jalapenos, tomatoes, olives and lemon juice, continuing to simmer over medium heat. Add in the remaining seasonings and the white wine. Simmer another minute or two then pour over the fish chunks and place into a preheated 350 degree oven for 30 minutes or until the fish is cooked thru and flaky. Serve over steamed rice with tortillas.