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
  1. In a large saute pan on medium heat, mix together olive oil, garlic and onion; saute until tender (about 7 minutes)
  2. Add diced tomatoes, tomato paste, bay leaf, dry white wine, olives, salt to saute pan and mix well
  3. Lower heat to medium low and cook for 10 minutes; stirring occassionaly
  4. Place snapper filets in the sauce and cook for 4 minutes; flip then cook an additional 4 minutes on the other side
  5. 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
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