Red Snapper Vera Cruz

Serve this spicy dish alongside rice that’s topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing salad. Bread or hot flour tortillas complete the meal. The fruitiness of a well-made dry gewürztraminer plays off the spiciness of this dish.

Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside. In a large, heavy...
View Recipe at Fine Cooking

Ingredients:

• 4 red snapper fillets, 6 to 7 oz. each
• Fresh lemon juice
• Salt
• 6 Tbs. olive oil
• 2 medium yellow onions, sliced thin
• 2 cloves garlic, minced
• 8 plum tomatoes, peeled, seeded, and cut into strips
• 24 green olives, pitted and chopped rough
• 2 Tbs. capers
• 2 pickled jalapeños, seeded and sliced
• 1 to 2 Tbs. pickling juice from the jalapeños
• 1 tsp. dried thyme
• 1 tsp. dried marjoram
• 2 bay leaves
• 1/2 tsp. ground cinnamon
• 2 whole cloves
• 1/2 tsp. coarse black pepper
• 2 Tbs. chopped parsley, plus extra leaves for garnish
• 1 cup fish stock or canned clam juice
• 1/4 cup olive oil