RED SNAPPER VERACRUZANO

Red Snapper Veracruzano image

Yield serves 4

Number Of Ingredients 11

2 tablespoons vegetable oil, such as safflower
1 large onion, thinly sliced
4 garlic cloves, minced
1 to 2 tablespoons finely chopped pickled jalapeño chiles
3 plum tomatoes, seeded and chopped
1/2 cup water
1/2 cup coarsely chopped pitted green olives
1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)
4 skinless snapper fillets (1 1/2 pounds)
Coarse salt and freshly ground pepper
Lime wedges, for serving

Steps:

Heat oil in a large skillet with a tight-fitting lid over medium-high. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and jalapeño; cook, stirring, 1 minute. Add tomatoes and the water; cook until liquid is almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
Season snapper fillets on both sides with salt and pepper. Reduce heat to medium; nestle fillets in sauce. Cover, and cook until fish is opaque throughout, 5 to 7 minutes. Serve immediately, spooning sauce over fish, with lime wedges.