Democracy Dies in Darkness
Prepared swiftly in a skillet, this interpretation of the traditional dish from Veracruz, Mexico, features snapper fillets instead of a whole fish. The fish is cooked in a savory blend of bell peppers and tomatoes enhanced with garlic, olives, capers, and thyme. Pair this delightful dish with crusty bread or corn tortillas to soak up the flavorful juices.
Ingredients
- Four (5-to-6-ounce) skin-on red snapper fillets
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt, divided, plus more as needed
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 small white onion (about 2 1/2 ounces total), thinly sliced into half-moons (about 3/4 cup)
- 10 garlic cloves, thinly sliced
- 1 green bell pepper, stemmed, seeded and thinly sliced
- 1 red bell pepper, stemmed, seeded and thinly sliced
- 1 jalapeño pepper, stemmed, seeded and thinly sliced
- 1/2 cup dry white wine, such as pinot grigio
- 1 pound Roma tomatoes, cored and cut into 1-inch pieces (about 3 cups)
- 16 pitted Kalamata olives (1/3 cup)
- 4 dried bay leaves
- 1 tablespoon fresh thyme leaves
- 2 teaspoons capers
- 1 cup water
- 1 lemon, seeded and sliced into 8 rounds
- 1/4 cup chopped fresh flat-leaf parsley
- Crusty bread or corn tortillas, for serving (optional)
