RED SNAPPER VERACRUZANA

ALL THE WORK IN THIS RECIPE IS IN THE PREP.  YOU CUT UP ONIONS, GARLIC AND CHERRY TOMATOES, PAN COOK THE FISH AND THE CHOPPED VEGETABLES WITH A SPLASH OF WHITE WINE.  A SCATTERING OF FRESH HERBS -- CILANTRO, PARSLEY AND CHIVES -- AND YOU'RE DONE.  I MADE THIS DISH WITH LOCAL RED SNAPPER BUT IT WILL WORK JUST AS WELL WITH STRIPED BASS, TUNA, COD, OR SWORDFISH.  YOU CAN ALSO ADD A LITTLE HEAT BY CHOPPING UP A SERRANO CHILI AND THROWING IT IN.  THE SWEETNESS OF THE ONIONS, THE ACIDITY OF THE TOMATOES SET OFF THE FISH WHETHER YOU'RE COOKING WITH A SUBTLE WHITE FISH OR A MORE MEATY ALTERNATIVE.  YOU COULD EVEN TRY IT WITH SHRIMP AND MUSSELS AND SERVE IT OVER PASTA.  I'M LAZY SO I  BOILED SOME ORZO.  

 1 ¼ lbs RED SNAPPER FILLET
 1 SMALL RED ONION
 4 GARLIC CLOVES
 12 CHERRY OR TEARDROP TOMATOES
 WHITE WINE
 CILANTRO, PARSLEY AND CHIVES
 ½ cup ORZO

1

PEEL AND DICE THE ONION. PEEL AND SLICE THE GARLIC INTO THIN SLICES. PLACE IN A BOWL. CUT THE TOMATOES IN HALF AND PUT IN A SEPARATE BOWL.

BRING A LARGE SAUCEPAN OF WATER TO BOIL. SALT GENEROUSLY.

PRE-HEAT A FRYING PAN OR AU GRATIN DISH ON TOP OF THE STOVE.

POUR IN ABOUT 3 TBSPS OF OLIVE OIL. DRY THE FISH WITH PAPER TOWELS. SALT AND PEPPER. WHEN THE OIL IS VERY HOT, LAY THE FISH IN THE PAN SKIN-SIDE DOWN (IF IT HAS A SKIN SIDE) AND SHAKE THE PAN TO KEEP THE FISH FROM STICKING.

POUR THE ORZO INTO THE BOILING WATER.

COOK THE FISH ON A MEDIUM FLAME FOR ABOUT 4 MINUTES DEPENDING ON THE THICKNESS. FLIP THE FISH OVER. SHAKE THE PAN TO KEEP FROM STICKING. COOK 2 MINUTES, THEN REMOVE FROM PAN AND PLACE ON A PLATE.

THROW IN THE ONIONS AND THE GARLIC. COOK FOR A MINUTE STIRRING WITH A WOODEN SPOON.

ADD THE TOMATOES AND A SPLASH OF WHITE WINE. CONTINUE COOKING OVER HIGH HEAT, SCRAPING UP ALL THE BITS WHICH STICK TO THE PAN. SALT AND PEPPER.

REDUCE THE HEAT. RETURN THE FISH TO THE PAN. COOK ANOTHER 2 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER OF THE FISH FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.

WHEN DONE, DRAIN THE ORZO. PUT 2 TBSPS OF BUTTER IN THE SAUCEPAN. MIX IN THE DRAINED ORZO AND SEASON TO TASTE.

WHEN THE FISH IS DONE, SCATTER WITH FRESHLY CHOPPED HERBS.

SERVES 2

Ingredients

 1 ¼ lbs RED SNAPPER FILLET
 1 SMALL RED ONION
 4 GARLIC CLOVES
 12 CHERRY OR TEARDROP TOMATOES
 WHITE WINE
 CILANTRO, PARSLEY AND CHIVES
 ½ cup ORZO

Directions

1

PEEL AND DICE THE ONION. PEEL AND SLICE THE GARLIC INTO THIN SLICES. PLACE IN A BOWL. CUT THE TOMATOES IN HALF AND PUT IN A SEPARATE BOWL.

BRING A LARGE SAUCEPAN OF WATER TO BOIL. SALT GENEROUSLY.

PRE-HEAT A FRYING PAN OR AU GRATIN DISH ON TOP OF THE STOVE.

POUR IN ABOUT 3 TBSPS OF OLIVE OIL. DRY THE FISH WITH PAPER TOWELS. SALT AND PEPPER. WHEN THE OIL IS VERY HOT, LAY THE FISH IN THE PAN SKIN-SIDE DOWN (IF IT HAS A SKIN SIDE) AND SHAKE THE PAN TO KEEP THE FISH FROM STICKING.

POUR THE ORZO INTO THE BOILING WATER.

COOK THE FISH ON A MEDIUM FLAME FOR ABOUT 4 MINUTES DEPENDING ON THE THICKNESS. FLIP THE FISH OVER. SHAKE THE PAN TO KEEP FROM STICKING. COOK 2 MINUTES, THEN REMOVE FROM PAN AND PLACE ON A PLATE.

THROW IN THE ONIONS AND THE GARLIC. COOK FOR A MINUTE STIRRING WITH A WOODEN SPOON.

ADD THE TOMATOES AND A SPLASH OF WHITE WINE. CONTINUE COOKING OVER HIGH HEAT, SCRAPING UP ALL THE BITS WHICH STICK TO THE PAN. SALT AND PEPPER.

REDUCE THE HEAT. RETURN THE FISH TO THE PAN. COOK ANOTHER 2 MINUTES OR UNTIL A KNIFE INSERTED IN THE CENTER OF THE FISH FEELS WARM WHEN TOUCHED TO YOUR BOTTOM LIP.

WHEN DONE, DRAIN THE ORZO. PUT 2 TBSPS OF BUTTER IN THE SAUCEPAN. MIX IN THE DRAINED ORZO AND SEASON TO TASTE.

WHEN THE FISH IS DONE, SCATTER WITH FRESHLY CHOPPED HERBS.

SERVES 2

RED SNAPPER VERACRUZANA
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