Red Snapper Veracruz-style

Huachinango a la Veracruzana

2 tablespoons olive oil

1 medium white onion, chopped

2 medium garlic cloves, sliced

1 pickled jalepeno, sliced

½ red pepper, diced

½ yellow pepper, diced

3 medium ripe tomatoes, peeled and chopped

½ teaspoon dried Mexican oregano

¼ teaspoon fresh thyme leaves

2 teaspoons drained capers

6 medium manzanilla olives, chopped

teaspoon ground cinnamon

1 teaspoon kosher salt or to taste

Corn oil for frying

1 red snapper (about 2 pounds), cleaned and scaled

1 tablespoon fresh lime juice

¼ cup flour

3-4 stems cilantro, chopped

1 chile guero, sliced

½ avocado, diced

1 radish, sliced

Hot cooked white rice

Heat the olive oil in heavy skillet over medium heat. Add the onions and saute for 40 seconds; add the garlic and stir 40 seconds. Add the jalapeno and red and yellow peppers. Stir 1 minute and add tomatoes, oregano, thyme, capers, olives and cinnamon and simmer for about 10 minutes. If dry, add 1 cup of water. Taste and season with salt.

Heat oil in a large, heavy saute pan or fish frying pan to 375 degrees.

Lay the fish on its side and cut two parallel slashes down through the flesh from the backbone. Turn and cut two more on the other side.

Drizzle lime juice on both sides of the fish and sprinkle liberally with salt. Lightly flour the fish and carefully cook it in the hot oil for about 6 to 8 minutes per side.

Use tongs or a metal spatula to transfer the fish to a large serving platter. Cover the fish with the steaming tomato sauce and garnish with cilantro, chile guero, avocado and radish. Serve with the rice.

Serves two.

Chef Freddy Sanchez, Adobo Grill, Lombard, Chicago and Indianapolis