Fish Veracruz Style Recipe
- 2 1- pound red snapper filets
- 2 limes
- 2 tablespoons olive oil
- 2 white onions peeled and chopped
- 6 garlic cloves peeled and chopped
- 4 large tomatoes blanched, peeled and chopped (or a 28-oz. can whole tomatoes)
- 20 large green olives pitted and chopped
- 2 tablespoons capers rinsed
- 2 pickled jalapeno peppers chopped
- 3 tablespoons pickled jalapeno juice
- 2 tablespoons fresh parsley chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh marjoram
- 1/2 teaspoon dried Mexican oregano
- 2 bay leaves
- Freshly ground black pepper
- Corn tortillas warmed
- Sprinkle fillets with salt and place in a shallow pan. Cut limes in half and squeeze juice all over the fillets. Place lime halves in pan, cover and marinate in refrigerator for 1 hour.
- Heat oil in a large saute pan over medium-low heat. Add onions and cook until golden, about 15 minutes. Stir in garlic and cook for 1 minute.
- Add tomatoes (break up if canned); cook for 10 minutes. Add olives, capers, jalapenos, jalapeno juice, parsley, rosemary, marjoram, oregano and bay leaves. Season with salt and pepper; cook over low heat for 20 minutes.
- Add fillets and marinade, cover and cook, turning once for 4 minutes per side. Discard bay leaves and limes. Serve immediately with tortillas.