I love Mexican food. So usually on Cinco de Mayo, I whip up a batch of creamy cheesy enchiladas, but this year I wanted to make something different. Something a little bit healthier. Yet still in keeping with my favorite flavors. I stumbled upon an entire menu in a cookbook I've had for ages but haven't really sampled. I knew I had to try it. This dish is not complicated, but it also isn't something that comes together in five minutes. Give yourself a little time to babysit the fish and you won't regret it!! Enjoy!
1/4 cup olive oil
2 large onions, finely chopped
6 cloves garlic, minced
3 jalapeños, seeded and minced
1/2 cup dry white wine
1 28-ounce can diced tomatoes and juices
1 tablespoon sugar
1/4 cup minced cilantro
2 bay leaves
salt and pepper to taste
8 4-ounce red snapper filets (or use another firm fish, like mahi!)
Heat the olive oil in a large skillet over medium heat. Add garlic, onions, and jalapeños. Saute until veggies are soft, about 10 minutes. Add the wine and scrape the brown bits off the bottom of the pan. Stir in tomatoes, sugar, cilantro, and bay leaves. Add salt and pepper to taste. Reduce the heat to low, cover, and simmer 15 minutes.
Season the fish on both sides with salt and pepper. Place each filet on the sauce and spoon additional sauce over the top side. Cover and cook 8-10 minutes.
Serve, garnished with additional cilantro and lime wedges if you'd like.
Recipe adapted from The Comfort Table, by Katie Lee.