Red Snapper Vera Cruz
Ingredients: (Serves 4) 4 x Red Snapper fillets, 1/2 cup white onion – fine dice, 2 garlic cloves – crushed, 1/2 large Jalapeno – cut in 1/2 lengthwise, one can of chopped tomatoes, 1/4 cup green olives – pitted, chopped, 2 tbsp capers – drained & chopped, 1/4 cup fresh oregano – chopped, 2 bay leaves, 2 tbsp olive oil.
- Preheat skillet on medium heat for 1 minute. Add olive oil. Sauté onion for 1 minute, stirring. Add garlic and stir for 30 seconds. Add chopped tomatoes, olives, capers. oregano and bay leaves.
- Bring to a boil then reduce to a simmer. Simmer on low until sauce begins to reduce and thicken about 25 minutes approx. Taste and season.
- Preheat oven to 425F. Lay 4 tbsp of the cooked sauce in bottom of baking dish. Season each snapper fillet with S&P and place fish on top of sauce. Spoon remaining sauce over each fillet and bake uncovered for 15-18 minutes until fish is firm to touch.
- Serve with Rice (or your favorite pasta)