Red Snapper Vercruzana
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 medium onions, chopped
1 Tbsp. olive oil
3 cloves garlic, minced
1-2 serrano chiles seeded and minced
1 Tbsp. chopped fresh oregano or 1 tsp. dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 tsp. cinnamon
2 Tbsp. capers, chopped if large
2-1/2 cups canned low-sodium peeled tomatoes
1 bay leaf
1-1/2 pounds red snapper, sea bass, halibut, or cod
juice of 1 lime
Instructions:
In a nonstick pan, saute the onions in hot oil until they begin to soften and change color. When they change color, add the garlic and serrano chiles. Cook for about 30 seconds and add the oregano, olives, cinnamon, and capers to the mixture and stir well.
Squeeze the tomatoes between your fingers and add with the bay leaf. Simmer for 10 minutes, then refrigerate.
To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour. Reheat the sauce slowly. Arrange the fish in a large skillet and spoon the sauce over it. Cook according to the Canadian rule: measure the fish at its thickest part and allow 8-10 minutes cooking time for each inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.
Yields 4 servings.