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SNAPPER a la VERACRUZANA
For the Onions 3 Tb canola oil 2 Tb unsalted butter 1 lg. red onion, thinly sliced ½ lg. Spanish onion, thinly sliced ½ cup California golden raisins 1 tb. Sugar ½ cup sherry vinegar Salt and pepper to taste
In a large sauté pan heat oil and butter over medium-high heat browning onions and stirring occasionally about 8 minutes.
Add raisins and sugar and cook another 2 minutes. Add vinegar, salt and pepper, simmering until almost no liquid remains.
Reserve
For the Fish
Four 6 oz. yellowtail snapper fillets Salt and black pepper to taste 1 ¾ tsp cumin 2 tablespoons olive oil 4 cloves garlic, minced ¼ cup black olives, chopped ¼ cup capers, rinsed 1 large tomato diced ¼ cup California golden raisins 1/3 cup each dry sherry and sherry vinegar 1 ½ tsp each chopped fresh thyme, sage, rosemary 1/3 cup chicken stock 4 tablespoons unsalted butter 4 slices French bread toasted
Rub fillets with salt and pepper and ¼ tsp cumin. In large skillet heat the olive oil, adding the fillets and searing until golden brown on both sides. Transfer the fish to a plate.
Add the garlic to the pan and sauté for a minute. Add the onions (saving ½ cup for the bread), olives, capers, tomato, raisins, sherry and vinegar, stirring constantly until some of the liquid evaporates. Add the herbs, stock and the remaining 1 ½ tsp cumin and continue cooking until the sauce thickens about 3 minutes. Reduce heat, gradually adding butter and adjust the seasoning.
Top with the toasted bread and reserved onions.
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