Snapper Filets Cuban Style (Huachinango Enchilado) |
- 2 pounds wild red snapper filet, skinned & de-boned
- 6 tablespoon unfiltered, unrefined olive oil (where to buy)
- 1½ tablespoon fresh garlic, diced into small pieces
- 2 cups yellow onion, sliced thinly
- 2 cups diced tomatoes (preferably in a glass jar, where to buy)
- 2 tablespoon tomato paste (preferably in a glass, where to buy)
- 1 bay leaf
- ¾ cup dry white wine
- 1 cup green manzanilla olives
- unrefined salt and non-irradiated black pepper
- In a large saute pan on medium heat, mix together olive oil, garlic and onion; saute until tender (about 7 minutes)
- Add diced tomatoes, tomato paste, bay leaf, dry white wine, olives, salt to saute pan and mix well
- Lower heat to medium low and cook for 10 minutes; stirring occassionaly
- Place snapper filets in the sauce and cook for 4 minutes; flip then cook an additional 4 minutes on the other side
- Serve fish on top of rice, making sure to pour the sauce all over the rice and fish; accompany the dish with plantains fried in lard
Recipe by at https://naturallyloriel.com/snapper-filets-cuban-style-huachinango-enchilado/
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