Veracruz-Style Red Snapper Fillets with Tomatoes, Capers and Olives
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, peeled, thinly sliced
- 4 green onions, thinly sliced
- 1 jalapeno, halved, seeded, minced
- 1 cup drained pitted green olives, sliced
- 1/4 cup drained capers
- 2 cans (14 1/2 ounces each) diced tomatoes
- 1 teaspoon salt
- Freshly ground pepper
- 6 fresh red snapper fillets, 1-inch thick
- 2 tablespoons chicken broth or fish broth
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
- Lemon or lime wedges
1. Heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil; add the garlic. Cook, stirring, until garlic begins to sizzle, about 1 minute. Add the green onions, jalapeno, olives and capers; cook, stirring, 1 minute. Stir in the tomatoes, 1/2 teaspoon of the salt and pepper to taste. Cook, stirring occasionally, until mixture reduces slightly and smells fragrant, about 10 minutes. Meanwhile set pressure valve to seal and lower sealing lever.
2. Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste. Heat another skillet over medium-high heat; add the remaining 2 tablespoons of the olive oil. Add the fillets and sear for 2 minutes. Flip and place in oven for 6-7 minutes. When time is up, carefully turn the pressure valve to vent and wait for steam to escape. Slowly raise the sealing lever and press the door release button. Turn fish carefully with a spatula and check for doneness, fish should be opaque in the center when pierced with the tip of a small knife. Remove and cover with foil.
3. Pour fat from the skillet. Transfer the tomato mixture into the skillet in which you cooked the snapper. Add the broth; stir, scraping up pan deposits. Heat to a simmer over medium-high heat; cook, stirring occasionally, until sauce thickens, about 1 minute more. Transfer fillets to serving plates. Spoon the sauce over the fish; garnish with cilantro and lemon wedges.
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