Traditionally served with roasted small white potatoes (papitas de cambray) or white rice, this dish is a great representation of the European influence on the cuisine of the Gulf of Mexico. Add raisins and a pinch of cinnamon if you want some sweetness to contrast with the savory capers and olives; for a traditional take, garnish the fish with pickled jalapeños. Either way, a crisp white wine makes a lovely accompaniment.

　　

Ingredients

serves 4

　　3 tablespoons olive oil

　　Four 6-ounce red snapper fillets

　　Salt and freshly ground black pepper

　　3/4 cup chopped onion

　　4 garlic cloves, minced

　　1 1/2 cups canned crushed tomatoes with juice

　　1 Anaheim chile, stemmed, seeded, and cut into thin strips

　　1 bay leaf

　　1 teaspoon crumbled dried oregano

　　1/2 cup halved pitted green olives

　　1/4 cup capers, drained

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Sprinkle the fish fillets on both sides with salt and pepper. Cook the fillets for 2 minutes per side, or until the fish is opaque and just cooked through. Transfer the fish fillets to a glass baking dish where they can fit snugly.

　　

Step 3

Heat the remaining 2 tablespoons olive oil in the same sauté pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, or until the onion is translucent. Add the tomatoes, Anaheim chile, bay leaf, and oregano and bring to a boil. Reduce the heat to medium, cover, and simmer the sauce for 6 minutes, or until the chiles soften. Uncover the pan, add the olives and capers, and cook for 4 minutes, or until the flavors combine. Season the sauce to taste with salt and pepper.

　　

Step 4

Pour the sauce over the fish in the baking dish. Transfer the dish to the oven and bake for 5 minutes, or until heated through. Remove the bay leaf. Serve the fillets topped with the sauce.

　　Fresh Mexico