Huachinango Enchilado (Snapper fillets Cuban style)
6 tablespoons extra virgin olive oil
1 tablespoon fresh garlic, finely chopped
2 cups onions, thinly sliced
1 cup of red or yellow peppers, thinly sliced
2 cups canned whole tomatoes, drained and chopped
2 tablespoons tomato paste
1 bay leaf
3/4 cup dry white wine
1/4 cup capers
3/4 cup green olives
salt and black pepper to taste
2 1/4 lbs red snapper fillets, skinned
Saute onion, garlic, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until tender. Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper. Cook sauce for about 10 minutes over low to medium heat. Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes. Serve fillets over white rice and cover with sauce.
This recipe serves 6 people.