Chefs Dirk and Terry Fucik, a husband-and-wife team of Dirk's Fish, came into our ABC 7 Eyewitness News studio to show us how to make Cuban-style snapper fillets. Dirk Fucik is a featured chef at the Chicago Flower & Garden Show's Garden Gourmet series.
Chefs Dirk's and Terry's Recipe: Huachinango Enchilado (Snapper Fillets, Cuban-Style)
6 Tablespoons extra virgin olive oil
1 Tablespoon fresh garlic, finely chopped
2 cups onions, thinly sliced
1 cup of yellow or red peppers, thinly sliced
2 cups of canned whole tomatoes, drained and chopped
2 Tablespoons tomato paste
1 bay leaf
3/4 cup dry white wine
1/4 cup capers
3/4 cup green olives
Salt and black pepper to taste
2 1/4 lbs. red snapper fillets, skinned
Saute onion, garlic and peppers in olive oil over medium heat.
Cook 6 to 8 minutes until tender.
Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt and pepper.
Cook sauce for about 10 minutes over low to medium heat.
Add snapper fillets and cook for about four minutes, then flip the fillets and cook for another four minutes.
Serve fillets over white rice and cover with sauce.