Huachinango Enchilado (Snapper Fillets Cuban Style) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a Cuban variation on a Vera Cruz sauce with red snapper fillets. We enjoyed these very much and have served them both with rice and angel hair pasta - the rice this time won out. This is from 3 Guys from Miami Cook Cuban. Ingredients:
6 tablespoons extra virgin olive oil |
1 tablespoon fresh garlic, finely chopped |
2 cups onions, thinly sliced |
1 cup red peppers or 1 cup yellow pepper, thinly sliced |
2 cups canned whole tomatoes, drained and chopped |
2 tablespoons tomato paste |
1 bay leaf |
3/4 cup dry white wine |
1/4 cup capers |
3/4 cup green olives |
salt and black pepper |
2 1/4 lbs red snapper fillets, skinned |
Directions:
1. Saute onion, garlic, and peppers in olive oil over medium heat.
2. Cook 6 to 8 minutes until tender.
3. Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
4. Cook sauce for about 10 minutes over low to medium heat.
5. Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
6. Serve fillets over white rice and cover with sauce.
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