Fish with Tomatoes, Capers, Olives, and Onions: Huachinango Veracruzana (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
1/4 cup spanish olive oil |
2 cups chopped yellow onions |
salt |
freshly ground black pepper |
2 tablespoons chopped garlic |
3 fresh jalapenos, stemmed, seeded and finely chopped |
1 1/2 cups fresh tomatoes, seeded and chopped |
1/4 cup finely chopped fresh parsley |
18 large capers |
18 large green olives, pitted |
2 bay leaves |
6 red snapper fillets, about 6 ounces each |
3 tablespoons fine dried bread crumbs |
3 cups cooked long-grain white rice, warm |
1 pound plantains, peeled, sliced 1/4-inch thick and sauteed |
1/4 cup finely chopped fresh cilantro leaves |
6 wedges fresh lime |
Directions:
1. In a large skillet, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves. Season with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes.
2. Season both sides of the fillets with salt and pepper. Lay the fillets in the sauce, covering each fillet completely with the sauce. Cook for 8 to 10 minutes or until the fillets start to flake. Remove the fish and place in the center of each serving plate. Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly. Remove from the heat and spoon over the fish. Serve the fish with the rice and plantains. Garnish with cilantro and lime wedges.
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