Salsa Fish Snapper Veracruz
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
This is a fun, family-friendly mild fish dish. Kids love the topping because it looks like salsa!
- 4 red snapper fillets (7-8 ounces)
- Salt and pepper
- 1 cup flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 teaspoons ground green chili powder (New Mexican Chili Powder) or mild to medium red chili powder blend, such as Gebhardt’s brand
- 1 tablespoon sesame seeds
- 4 tablespoons olive oil
- 1 small red or Spanish onion, chopped
- 2 large cloves garlic, thinly sliced or chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon Mexican dry oregano
- 1/4 cup pickled jalapeño pepper slices, chopped plus 2 tablespoons juice
- 1 large fresh bay leaf
- 2 pints fresh cherry or grape tomatoes or 1 can diced tomatoes (28 ounces)
- 1/2 cup Manzanilla olives (green olives stuffed with pimentos), chopped
- Juice of 1 lime
- 2 tablespoons each chopped cilantro (optional) and flat leaf parsley
- Charred soft corn tortillas, for serving
Pre-heat the oven to 250°F.
Season the fish on both sides with salt and pepper. Mix the flour with cumin, coriander, chili powder and sesame seeds; coat fish on both sides.
In a large, nonstick skillet over medium-high heat, heat olive oil, three turns of the pan. When the oil smokes, add the fish and brown for 3 minutes on each side, pressing on the filets to keep them from curling. Transfer to a baking sheet and keep warm in the oven.
Add a little more oil to the pan, a turn of the pan, then add the onion, garlic, salt, pepper, thyme and oregano, and stir for a minute or two. Add the tomatoes and cover the pan until the tomatoes burst (if using fresh) or partially cover to simmer the canned tomatoes with the onion. Stir the olives into the sauce along with the lime juice, cilantro and parsley; adjust the seasoning, add the fish to the sauce, then transfer to plates and serve with soft tortillas, for wrapping.