Ingredients
- 1/4 cup Spanish olive oil
- 2 cups chopped yellow onions
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped garlic
- 3 fresh jalapenos, stemmed, seeded and finely chopped
- 1 1/2 cups fresh tomatoes, seeded and chopped
- 1/4 cup finely chopped fresh parsley
- 18 large capers
- 18 large green olives, pitted
- 2 bay leaves
- 6 red snapper fillets, about 6 ounces each
- 3 tablespoons fine dried bread crumbs
- 3 cups cooked long-grain white rice, warm
- 1 pound plantains, peeled, sliced 1/4-inch thick and Sauteed
- 1/4 cup finely chopped fresh cilantro leaves
- 6 wedges fresh lime
Directions
In a large skillet, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until lightly caramelized, about 6 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves. Season with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes.
Season both sides of the fillets with salt and pepper. Lay the fillets in the sauce, covering each fillet completely with the sauce. Cook for 8 to 10 minutes or until the fillets start to flake. Remove the fish and place in the center of each serving plate. Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly. Remove from the heat and spoon over the fish. Serve the fish with the rice and plantains. Garnish with cilantro and lime wedges.
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By nemmer_7583401
glenview, IL
on August 14, 2012
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I thought this was great and hubby liked it too.
I used tilapia instead of snapper. My grocer didn't have any plantain, so I left it out. I served with a baked sweet potato to
give it a regional feel. This will definately be a go-to fish recipe, but I will go with the plantain next time for sure.
By Chef #692631
Fresno, CA
on September 07, 2009
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This is an excellent recipe. I did not use the bananas simply because I didn't have them. It is not terribly labor intensive and it was an enormous hit with my dinner party of 8.
By heididanna_7521073
Ferndale, MI
on February 26, 2009
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the combination of tomatoes, capers, and olives is always great! the plantains add an authentic feel to this meal. all who ate this really enjoyed it.
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