Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 Servings
- 2 lbs red snapper fillets or other white fish (see above)
- 2 medium yellow onions, chopped into 1/4- inch chunks
- flour for breading fish
- 1/3 cup red wine vinegar
- 1 whole bay leaf
- 1/2 cup olive oil
- salt and pepper to taste
Rinse fish and pat dry with a paper towel. Cover a large dinner plate with flour about ½ inch deep. Heat approximately 4 tbsp. oil over medium high heat in a large, open skillet or frying pan with a heavy bottom. Cut fish into 3 in. x 3 in. pieces.
Cover the fish in the flour on both sides. Place in the pan and cook until golden brown on both sides. As fish is finished frying, remove and place on a large platter or plate, on top of paper towels to absorb any extra oil.
Add the rest of the oil to pan and sauté the onions until translucent. Add vinegar and bay leaf and stir for 2 more minutes.
Remove the paper towel from the fish and arrange the fish on a serving platter. Cover with the sauce and serve Pescado con Salsa de Cebolla hot with white rice and/or bread.