FROM OUR KITCHENS: Snapper Veracruz (Huchinango a la Veracruzana)

Sometimes, all it takes is a few simple ingredients to create a masterpiece. That is the case with this recipe, which was named after the port city of Veracruz, Mexico. Snapper Veracruz, which combines ingredients and cooking methods from Spain and pre-colonial Mexico, is a classic dish that is easy to prepare and so full of flavour.

To sample some of the other delicious creations from student chefs at Lethbridge College, book a table in the Garden Court Dining Room, by calling 403-320-3230.

Ingredients
2 tbsp. ............................................................................... canola oil
4 ............................................ boneless, skinless red snapper fillets
1 c. ............................................................................. chopped onion
4 ...................................................................... garlic cloves, minced
1 can (28 fl. oz. or 796 mL).............. chopped Italian plum tomatoes
2 ....................................................................... limes, juice and zest
1 tsp. .............................................................................. chili powder
¼ c.......................................................................... chopped cilantro
1/3 c......................................... sliced, pimento-stuffed green olives
To taste............................................. cracked black pepper and salt (if not using the olives)

Method
1. Heat the oil in a skillet until very hot (or on a grill as Chef Doug suggests).
2. Add the fish and sauté on both sides for about 1 to 2 minutes until brown. Do not overcook.
3. Remove from heat and set aside.
4. Add the onions and garlic until the onions are softened slightly.
5. Add the remaining ingredients, except for the cilantro and olives, and simmer for 10 minutes to reduce slightly.
6. Add the olives and cilantro and return the fish to the sauce.
7. Cook until the fish is rewarmed and cooked through. Season to taste.
8. Makes two large or four small portions. Enjoy!