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Snapper Veracruz

• 1 ½# snapper filets

• Salt and Pepper

• Oil


• 3 T. olive oil

• 1 shallot, sliced

• 5 garlic cloves, smashed

• 1 can artichoke hearts, drained and halved

• ½ C. castelvetrano olives

• ¼ C. sultanas (golden raisins)

• ¼ C. white wine

• 1 C. puree tomato

• ½ lemon, zested

6 caperberries, halved (or 2 T. small capers)

• 2 T. parsley, chopped

• 1 T. butter

1. Season the snapper with salt and pepper.

2. In a large saute pan, add the oil over medium high heat. When hot, sear the snapper, skin side down, in batches – add more oil between batches – and make sure it is hot before adding the remaining snapper. When the snapper have a beautiful sear, flip over and cook on the top side until crispy and the fish is cooked through – remove onto a rack lined sheet tray and return the pan to the burner.

3. Add the 3 T. olive oil over high heat. When the oil is hot, gently place the artichokes in and caramelize them. Next add a bit more oil and add the shallot and garlic; saute until fragrant. Then add the olives and sultanas – saute for 2 minutes.

4. Deglaze the pan with the white wine, and reduce the alcohol out. Lower the heat to a simmer and add the tomato puree, lemon zest, caperberries, parsley and 1 T. butter. Check for final seasoning. Place the snapper on a plate and pour the sauce over.