I enjoy a mild, white-fleshed fish like red snapper, and I love to spice it up with a lively salsa of tomatoes, olives, and capers. This is my favorite type of Mexican cuisine: nothing heavy, no refried beans, no elaborate preparations or heavy sauces.

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 medium white onion, diced
• 4 garlic cloves, finely chopped
• 6 large tomatoes, peeled and chopped, or 1 28-ounce can of whole tomatoes
• 1/4 cup of white wine
• 24 large green olives, pitted and chopped
• 3 tablespoons capers, rinsed
• 3 Pickled jalapeño peppers, chopped
• 1 teaspoon dried Mexican oregano (see Note)
• 1 teaspoon dried thymne
• 2 bay leaves
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 12 red snapper fillets (2 pounds total), skinless and picked over for small bones
• 1 teaspoon sugar
• 3 limes, cut into quarters, for garnish

Instructions

1. Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high flame. Add the onion and cook until golden, about 10 minutes. Add the garlic and cook for 2 more minutes. (Don't allow the garlic to burn; it will turn bitter.) Add the tomatoes and the wine, stir well, and cook for 10 minutes. Add the olives, capers, jalapeños, oregano, thyme, and bay leaves and stir well. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Adjust the heat to low, partially cover the pan, and allow to simmer for 20 minutes.

2. Heat 1 tablespoon of the oil in a large cast-iron skillet or sauté pan over medium flame. Season the fish with the remaining salt and pepper and add the sugar. Sauté the fillets in batches of 4 for 2 minutes on each side. (The pan should be large enough to hold 4 of the fillets in a single layer with about 1 inch of space between them. Don't crowd the pan or the fish will steam instead of brown.) Add more oil if necessary before sautéing each new batch. Transfer the fish to a serving platter.

3. Pour the sauce over the fish, garnish the platter with lime wedges, and serve with Cilantro Rice on the side.

Note: Mexican oregano is stronger than the standard European or Greek variety; it can be found, dried, in most Hispanic markets.

Other Seafod Recipes

Grilled Mahimahi
Halibut en Papillote
Mediterranean Sea Bass
Mille-Feuille of Salmon and Caviar
Poached Salmon
Salmon
Salt-Crusted Wild Striped Bass
Steamed Striped Bass