Red Snapper Chili Recipe: A Flavorful Seafood Stew

INGREDIENTS

6 red snapper fillets (8 to 10 ounces each) 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup all-purpose flour 1/4 cup olive oil 3 cloves garlic, sliced 2 medium white onions, cut lengthwise into thin slivers 1‑1/2 pounds fresh plum tomatoes, peeled, seeded and finely chopped 1/2 cup tomato juice 1/4 cup fresh lime juice 1/4 cup sliced pimiento-stuffed green olives 1 or 2 pickled jalapeño peppers,* seeded and finely chopped 1 tablespoon drained capers 1 bay leaf Fresh bay leaves and lime slices for garnish Boiled, quartered new potatoes with fresh dill (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Sprinkle fish with salt and black pepper. Coat both sides of fish with flour; shake off excess.
2. Heat oil in 12-inch skillet over medium heat. Add garlic; cook and stir 2 to 3 minutes until golden. Remove garlic with slotted spoon; discard.
3. Place fillets in single layer in skillet without crowding. Cook over medium heat 4 minutes or until fillets are light brown, turning once. Remove to plate. Repeat with remaining fillets.
4. Add onions. Cook and stir 4 minutes or until onions are softened. Stir in tomatoes, tomato juice, lime juice, olives, jalapeño peppers, capers and bay leaf. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes.
5. Add any accumulated juices from fillets on plate to skillet. Increase heat to medium-high. Cook, uncovered, 2 to 3 minutes until thickened, stirring frequently. Remove and discard bay leaf.
6. Return fillets to skillet. Spoon sauce over fillets. Reduce heat to low. Cover; simmer 3 to 5 minutes until fillets flake easily when tested with a fork. Garnish, if desired. Serve with potatoes, if desired.

This recipe appears in: Mexican