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Grilled Snapper Vera Cruz

4 servings

• 4 snapper fillets(6 ounces each)
• 4 tablespoons olive oil (divided use)
• Salt and freshly ground pepper
• 1 large onion, finely sliced
• 2 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 2 large tomatoes, chopped
• 1/4 cup pitted green olives, chopped
• 2 tablespoons capers, drained
• 1 serrano chile, finely chopped
• 1/2 teaspoon sugar
• 1 bay leaf

Heat a grill to medium heat. Brush the fish with 2 tablespoons olive oil, season with salt and pepper, and grill for 2 minutes on each side. Remove from grill and cover with foil.

Heat 2 tablespoons olive oil in a non-reactive saute pan over medium-high heat. Add onion and garlic, and cook, stirring occasionally, until soft, about 10 minutes.

Add wine and continue heating until most of liquid evaporates. Add tomatoes, green olives, capers, chile, sugar and bay leaf, and bring to a boil.

Cook until sauce thickens. Reduce heat, add grilled fish, and cook for 2 minutes. Remove bay leaf and serve immediately.

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