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Ingredients
4 8-ounce skinless red snapper fillets
2 limes, halved
1 tablespoon salt, plus more to taste
4 large tomatoes
3 cups thinly sliced white onion
6 bay leaves
½ cup freshly chopped cilantro
12 thyme sprigs
3 Rosa’s Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped, plus more for garnish
3 tablespoons jalapeño pickling juices
12 garlic cloves
½ cup pitted manzanilla olives
2 tablespoons nonpareil capers
3 tablespoons olive oil
Instructions
2 limes, halved
1 tablespoon salt, plus more to taste
4 large tomatoes
3 cups thinly sliced white onion
6 bay leaves
½ cup freshly chopped cilantro
12 thyme sprigs
3 Rosa’s Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped, plus more for garnish
3 tablespoons jalapeño pickling juices
12 garlic cloves
½ cup pitted manzanilla olives
2 tablespoons nonpareil capers
3 tablespoons olive oil
1. Place snapper in a baking dish and squeeze juice of one lime over fillets, tossing gently to coat. Season each side liberally with salt. Marinate fish at room temperature for 30 minutes, or cover and refrigerate for up to four hours.
2. Bring a large saucepan of water to a boil. Fill a bowl with ice water and set to the side. Core the tomatoes and make 2 slits into the opposite end forming an “X”. Place tomatoes in boiling water until skin begins to peel away at slits. With a slotted spoon, transfer tomatoes to ice water. Once cool enough to handle, gently remove skins from tomatoes. Drain and cut into ¾-inch slices.
3. Preheat oven to 425F.
4. Scatter half the onions over the bottom of a 13 x 9-inch baking dish. Arrange about half the tomato slices over the onions. Top with bay leaves and half the cilantro, thyme sprigs and chopped jalapeños. Season with 1 tablespoon salt. Place garlic cloves under vegetables around edges of dish.
5. Squeeze remaining lime over vegetables and top with snapper fillets. Scatter olives and capers over the fish, and top with a layer of onions and tomatoes. Scatter remaining cilantro, thyme and chopped jalapeño over tomato layer. Season with salt and drizzle olive oil and pickled jalapeño juice over top. Cover tightly with aluminum foil and bake 20 minutes.
6. Uncover dish and bake until juices bubble and fillets are cooked through, 10 to 15 minutes.
7. Gently remove fillets from dish to serving platter. Discard garlic, bay and thyme. Mash remaining ingredients into juices, forming a chunk sauce. Spoon sauce over fillets and garnish with chopped pickled jalapeño. Serves 4.
Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com).
