Puerto Vallarta Red Snapper

November 25, 2010

Puerto Vallarta Red Snapper, in Crème de Colorado, Junior League of Denver, pg 164

6 red snapper fillets
1 tsp salt
2 cloves garlic, crushed
½ cup fresh lime juice
3 T olive oil
2 medium onions, thinly sliced
2 fresh Anaheim chiles or fresh jalapeño peppers, seeded and minced
3 pounds fresh tomatoes, peeled or 1 28oz can tomatoes
2 T tomato paste
2 bay leaves
¼ tsp oregano
¼ tsp thyme
2 T chopped fresh cilantro
3 T butter

Rinse and pat dry the fish fillets. Place in a shallow baking dish. In a small bowl, combine the salt, garlic and lime juice. Pour over the fish and let marinade for 2 hours.

Heat the olive oil in 2 skillets. Divide onions beteen the pans and sauté until transparent. Divide chiles, tomatoes, tomato paste, bay leaves, oregano, thyme and cilantro between the two skillets. Simmer for 10 minutes. Set aside. Reheat gently before serving.

Ten minutes before serving, heat the butter in 2 skillets over medium high heat. Discard marinade and sauté fillets in the skillets for 2-3 minutes per side. Fish will begin to flake when done. Transfer to plates and cover with warmed sauce.

How I did it: I don’t understand why you need two skillets. I used one large skillet that would accommodate the fish in one layer. Why dirty two?
I didn’t use 6 fillets because it was just for me and I didn’t need that much.