Snapper Vera Cruz
Snapper Vera Cruz
Directions
- Heat sauté pan over medium high heat. Add half of the olive oil. Season fish fillets with salt and pepper, then cook for 2-3 minutes per side. Remove from pan and keep warm.
- In same pan, add the rest of the oil. Add onion, garlic, olives, tomatoes, jalapeño, and cinnamon stick. Cook for 1-2 minutes over medium high heat. Add thyme, oregano, capers, sugar, lemon juice, and stock. Simmer for 1-2 minutes, then remove cinnamon stick and serve over fish.
Ingredients
- 1/8 tsp black pepper, ground
- 1 cinnamon, stick
- 1 Contigo® Pepper(s), Jalapeño, (seeded, diced)
- 8 oz fish stock
- 1 tsp garlic, clove(s), (minced)
- 1/2 lemon lemon(s), juiced
- 1/2 tsp oregano, fresh, (minced)
- 2 sprigs Peak Fresh Produce® Cilantro, Fresh
- 1/4 cup Peak Fresh Produce® Onion(s), Red, (diced small)
- 1 Peak Fresh Produce® Tomato(es), (peeled, seeded and diced)
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 7 pimento stuffed green olives, (sliced)
- 2 tsp Roma® Capers
- 1/8 tsp salt, kosher
- 2 8oz snapper fillet(s), (skin on)
- 1/2 tsp thyme, fresh, (minced)
- 1 tsp West Creek® Sugar, Granulated