Snapper A La Veracruzana - cooking recipe

Ingredients

ONIONS
3 tablespoons canola oil
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
1 large red onion, thinly sliced
1/2 large Spanish onion, thinly sliced
1/2 cup california golden raisin
1 tablespoon sugar
1/2 cup sherry wine vinegar
salt & freshly ground black pepper, to taste
crushed red pepper flakes (We added a pinch, not in original recipe) (optional)
FISH
4 yellowtail red snapper fillets, about 6 oz each
salt & freshly ground black pepper, to taste
1 3/4 teaspoons cumin, divided
2 tablespoons olive oil
4 garlic cloves, minced
1/4 cup black olives, chopped
1 tomatoes, diced (We used 3 tomatoes)
1/4 cup california golden raisin
1/3 cup sherry wine
1/3 cup sherry wine vinegar
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1/3 cup chicken stock (We used low-sodium chicken stock)
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
4 slices French bread, toasted (We used Cuban bread)

Preparation

ONIONS:
In large sautepan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
Add raisins and sugar and cook another 2 minutes.
Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
SNAPPER FILLETS:
Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
Transfer to serving plates or platter.
Add garlic to pan and saute for 1 minute.
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.
Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
Spoon over snapper and top with toasted bread and reserved onions.
Serve with fresh asparagus. Yummy!