Spanish fish with onion sauce (Pescado con Salsa de Cebolla) is a family favorite, lightly fried fish with a tangy onion sauce. This dish is can be made with any solid, white fish that does not have a strong flavor. Try fresh cod, red snapper or tilapia, which you can buy in your local supermarket.
- 2 pounds red snapper fillets (or other white fish)
- 2 medium yellow onions (chopped into 1/4- inch chunks)
- 1/4 cup 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 1/2 inch deep.
Heat approximately 4 tablespoons 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 the 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.