8 oz. Red Snapper filet, scored & lightly dredged in flour5 tbsp extra virgin olive oil 3 cloves fresh garlic 1 jalapeno (seeded & minced) 1/2 red onion, sliced 1/4 cup sliced green spanish olives 1/2 cup diced tomatoes 4 tbsp dry sherry 1/2 cup tomato juice 4 tbsp fresh cilantro,chopped juice of 1 lime salt & pepper to taste
Heat extra virgin olive oil, saute fish until browned golden. Turn fish, add garlic, jalapeno, onion, olives and tomatoes. Saute for 2 minutes and deglaze with sherry. Add tomato juice and simmer for an additional 2 minutes. Add lime juice, fresh cilantro and salt & pepper.
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