Richard,
I recommend grilling the fish. Never smoked a snapper, but have grilled plenty.
Snapper Veracruzana
1 pound onions (2 medium), chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 to 1 whole jalapeño or serrano pepper, seeded and minced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
8 large Spanish or Italian green olives, pitted and chopped
1/8 teaspoon cinnamon
2 tablespoons capers, chopped if large (tiny ones can be left whole)
2 1/2 cups peeled canned low-sodium tomatoes
1 bay leaf
1 1/2 pounds red snapper
Juice of 1 lime
In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.
Courtesy of Epicurious.
Paul
