Ingredients
VERA CRUZ SAUCE:1 medium onion, thinly sliced2 tablespoons olive oil3 garlic cloves, minced3 large tomatoes, seeded and chopped12 pitted green olives, cut in half2 jalapeno peppers, seeded and cut into thin strips2 tablespoons capers, drained1 bay leaf1/2 teaspoon salt1/2 teaspoon dried oregano1/4 teaspoon pepperFISH:4 red snapper fillets (8 ounces each)2 tablespoons lime juiceSalt and pepper to taste1/2 cup all-purpose flour2 eggs1/4 cup milk3 tablespoons butter3 tablespoons olive oil
Preparation
In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.
Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.
In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
