Recipes from Mexico :: Mexican Main Dishes Seafood
2 lbs. red snapper fillets
Salt
Pepper
4 Tbsp. canola (or other vegetable) oil
1 med. onion, thinly sliced in half slices
1 1/2 lb. (one and a half lbs. ) red ripe tomatoes, peeled and finely chopped
1 c. water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed
Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.
In a large saucepan heat the 4 Tbsp. oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp or soft but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over med. heat for 5 mins.
Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few mins. in the oven at 325 degrees fahrenheit before serving.
