Grilled Snapper a la Veracruzana (serves 8)
*this dish is traditionally baked but I like to grill the fish and top with the sauce during the summer
8 Red Snapper filets (any fish/shrimp works great)
1 large onion, diced
4 large cloves of garlic, minced
2 T fresh oregano
3 T capers
1.25 cups green, pitted olives
1/4 cup tequila
4 large tomatoes chopped
Salt, pepper and cayenne to taste
Sauté onion and garlic until soft. Deglaze with tequila and cook for two minutes. Add rest of ingredients and simmer for about 20 minutes. Garnish with parsley.
Though I grilled the fish you can also season the filets, top with the sauce and bake for about 20 minutes.
Serve over white rice with jalapeños on the side. Also nice with roasted potatoes.
*when grilling fish it is extremely important to clean and well oil your grill so that it doesn’t stick and tear apart
*try rinsing the rice in water before cooking to get rid of starch. Your rice will be light and flaky