Red Snapper Mexican-Style
Ingredients:
4 red snapper fillets
2 tablespoons fresh lime juice
3 tablespoons extra virgin cold-pressed olive oil
1 medium onion, thinly sliced
2 ripe tomatoes, *peeled, seeded and chopped
1 bunch cilantro, chopped
1 teaspoon fresh chile pepper, diced
2 cloves garlic, peeled and mashed
Pinch cinnamon
Sea salt to taste
Instructions:
Rub fish fillets with lime juice, cover and refrigerate for several hours. Dry the filets with paper towels. In a cast iron skillet, sauté the fillets briefly in olive oil on both sides. Transfer to an oiled glass baking dish. Add more olive oil to the skillet. Saute the onion until soft. Add remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed. Season to taste with sea salt. Strew the sauce over fish and bake at 350 degrees until tender, about 25 minutes.
*To peel tomatoes and other thin-skinned fruits, bring a pan of filtered water to a boil. Using a slotted spoon, dip tomatoes in, one at a time, for about 5 seconds each. The skin should peel off easily. To seed tomatoes, cut in half at the equator, hold tomato half in the palm of your hand and gently squeeze out seeds.
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