This is a classic fish dish from Mexico’s gulf coast which is tasty in both the winter and summer. If you do not have snapper, you can use any filet of white fish or even fresh tuna.
Suggested wine pairing: a crisp Dineen Chardonnay
- 1 ½ lb. red snapper filet (or other white fish), whole or cut into 4 equal portions
- salt and freshly ground pepper
- 3 Tbs. olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 pepper, any color, cut into ¼ inch pieces
- 1 lime, juiced
- 1 large (or 2 small) ripe tomato, seeded and cut into strips
- 1 tsp. dried oregano
- ½ c. Spanish green olives, pitted
- ½ c. dry white wine
- ¼ c. fish stock or bottled clam juice
- Sprinkle the fish on both sides with salt and pepper. Heat a very large skillet over medium-high heat for 1 minute. Add the olive oil and when it is hot, but not smoking, add the fish, skin side up. Turn the heat to high and sear the fillets on the first side until golden brown, 1-2 minutes. Turn and sear on the other side, 1-2 minutes longer Remove from heat.
- Using a slotted spatula, transfer the fish to a plate. Return the pan to high heat, add the onion and sauté, stirring often until lightly golden, 2-3 minutes. Add the garlic, peppers, lime juice, tomato, oregano and olives and sauté, stirring briskly, for 1 minute longer. Add the white wine and boil until reduced by half. Add the fish stock or clam juice and bring to a boil.
- Reduce the heat to medium-low and return the fish, along with juices, to the pan. Cover and simmer gently until opaque throughout (timing will be dependent on thickness of fish).
- Taste the tomato mixture and adjust seasoning. Using a spatula, transfer the fish to a platter or individual plates. Arrange the vegetables and sauce around the fillet. Serve immediately.