Ingredients
- 1 pound snapper filet (america red, yellowtail, or white fish) cut into four, 4 ounce pieces
- 1 cup flour (for dusting)
- 1/4 cup red or yellow peppers (julienned)
- 1/4 cup yellow onions (julienned)
- 1/2 cup tomatoes (deseeded and julienned)
- 1/4 cup green onion tops (1-inch slices)
- 2 tablespoon garlic clove (sliced)
- 6 tablespoon extra-virgin olive oil
- 1 teaspoon dry oregano
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 1 tablespoon thyme (picked)
- 2 tablespoon cilantro (chopped)
- 1 tablespoon lime (cut into 1/8 - optional)
Preparation
Baking Directions:
Heat oil in a pan to med/high temperature.
Pat the fish filets dry with a paper towel.
Season with salt and pepper and dust with flour.
Place the fish into the hot oil, cooking for 2 to 3 minutes per side or until golden brown.
Repeat steps until all the fish is pan fried.
Once finished, drain out excess oil.
In the same pan add in garlic, onions, peppers, oregano, thyme and sauté for 4 to 5 minutes.
Add in tomatoes, green onion tops and then deglaze the pan by adding the white wine.
When the wine has reduced by half, add the stock and the fish filets back to pan.
Cover and cook for 10 to 12 minutes or until fish is tender and stew has slightly thickened.
Finish the stew by garnishing with cilantro and lime wedges.
Serve with boiled yucca or any starch you prefer.
