Just got home from my little brothers place where we had a full on spread for when my Parents showed up around 3pm. I had mentioned "Snapper Veracruz" so thought I would give you all an idea of how to make it..
* 4 snapper fillets, 6 ounces each 2 tablespoons olive oil
* 1 pound 18/21 fresh shrimp peeled
* 1/2 pound fresh crab meat
* Salt and freshly ground pepper
* 2 tablespoons olive oil
* 1 large onion, finely sliced
* 2 cloves garlic, finely chopped
* 1/4 cup dry white wine
* 2 large tomatoes, chopped
* 1/4 cup green olives, pitted and chopped
* 2 tablespoons capers, drained
* 1 serrano pepper, finely chopped
* 1/2 teaspoon sugar
* 1 bay leaf
Save the shrimp peelings and heads and cook in a pot to make some "shrimp broth".
Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine,1 cup shrimp broth and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish,shrimp,crab meat and cook until the shrimp are done.
This stuff will put you in a coma as it is pretty darn rich!
**EDIT** Here are some Pics...
Pit we used today...
whats the "snapper" like over in USA as i live in new zealand and nothing is better than fresh smoked snapper. Also what are the fillets like are the big and fleshy or just a small portion?
I usually use either "red" or "Lane" snapper. The red snapper have pretty good sized filets depending on how big the fish was...nice filets off of those fish. The "Lane" snapper has meat that is almost translucent/clear. There is no limit on how many of those you can catch and I prefer the taste of them as well!
that looked lovely glavstone...but dont you think the can up the chickens bum was a bit dirty ops:
LOL...the "chicken" likes it! Seriously, you cut the top of the can off and place some water as well as spices inside the can. Helps to get the inside of the chicken flavorful as well as prevents it from drying out...