Central American Red Snapper (Serves 6) Recipe
by Global Cookbook

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	Servings: 1

Ingredients

This recipe is simple to prepare, but the instructions should be followed to the letter in order to attain the memorable result.
2 x to 2-1/4 pounds red snapper fillets
1 tsp salt
2 x cloves garlic, crushed
1/4 c. lime juice
2 Tbsp. extra virgin olive oil
1 med onion, sliced very thin

3 lb tomatoes, peeled, seeded, and minced (or possibly a 28-oz can whole tomatoes, liquid removed and minced)
10 x to 12 pitted green olives, sliced in halves
2 x fresh jalapeno chilies, seeded and chopped*
1/8 tsp oregano
1/8 tsp thyme
3 x bay leaves
2 Tbsp. butter Cilantro

Note: This dish is at its best when fresh jalapeno chilies are used, but if they are unobtainable, you may substitute canned green chilies to taste.
Place the fish in a shallow glass dish. Make a paste of salt and garlic; gently rub over the fillets. Add in lime juice and marinate at room temperature, covered, for at least an hour, preferably 2 hrs, turning the fish several times. About 25 min before serving time, heat the oil in heavy 11 to 12-inch skillet and gently saute/fry the onion till translucent/soft, about 3 min. Add in tomatoes, olives, chilies, oregano, thyme, and bay leaves. Simmer, uncovered, for 10 min, stirring occasionally. Remove the sauce to a bowl to keep hot on back of stove. Add in the butter to the same pan over high heat. When it is sizzling, but not brown, add in fillets, discarding marinade. Maintain high heat, cooking the fillets 2 to 3 min on each side. As soon as the fillets begin to flake, pour the sauce over them, discarding bay leaves and remove from heat. Transfer the fish and its sauce to a warmed platter and decorate it with sprigs of cilantro. Serve