Snapper in Green Sauce

The islands throughout the Caribbean are known for their fresh farm-(or sea)-to-table cuisines often delivered with a spicy kick from colorful scotch bonnet peppers. One exception to the rule is the island of Cuba, which generally offers a very mild blend of Spanish, African and Caribbean cuisines.

I recently returned from a wonderful trip to Cuba, exploring Havana, the southern coast and the inland valley and mountains. Throughout our trip we ate the ubiquitous Cuban dishes of rice and black beans (Moros y Cristianos) served with grilled chicken or with Ropa Vieja (shredded beef or pork), but my favorite meal was Red Snapper served in a green sauce – Pescado en Salsa Verde. I couldn’t wait to get home and try recreating the dish. The fish is gently simmered in a sauce of puréed onion, garlic and parsley. With its striking green color this recipe works as well for company as it does for a simple evening meal.

If you’d like, serve each portion in individual pans or shallow bowls, with some crusty bread for sopping up all the delicious sauce.

SNAPPER IN GREEN SAUCE

Two ¾ pound red snapper fish fillets, skinned and cut into bite size pieces

1 cup extra virgin olive oil, a little extra or sautéing
1 cup sweet onion, finely chopped
3 cloves garlic, minced
1 cup dry white wine
2 tablespoons white wine vinegar
2 cups fresh parsley leaves, rinsed well and patted dry
½ teaspoon each salt and pepper

In a large frying pan, sauté the onion and garlic in a little olive oil until soft and translucent, but not browned.

Transfer the onion and garlic into a medium bowl and add all other ingredients except for the fish and purée with an immersion blender until smooth. If you’d rather, place the sauce ingredients in a small food processor and pulse until smooth.

Add a little more oil to the bottom of the frying pan and place the red snapper in a single layer. Pour green sauce over of the fish and bring to a boil, then cover and gently simmer for about 20 minutes.

Serve the fish and sauce with rice or couscous and a wedge of lime.