1. ONIONS: 2. In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes. 3. Add raisins and sugar and cook another 2 minutes. 4. Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains. 5. SNAPPER FILLETS: 6. Rub fillets with salt and pepper and use 1/4 teaspoon cumin. 7. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes. 8. Transfer to serving plates or platter. 9. Add garlic to pan and sauté for 1 minute. 10. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates. 11. Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes. 12. Reduce heat, gradually, adding butter or margarine and adjusting the seasoning. 13. Spoon over snapper and top with toasted bread and reserved onions. 14. Serve with fresh asparagus. Yummy! ---------------------------------------------------------------------------
Nutrition
Ingredients
