RED SNAPPER w/MEXICAN VERACRUZ SAUCE

By BobD

Ingredients

• 1/4 cup plus 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 large onion, pureed
• One 28-ounce can Italian tomatoes and their juices, pureed
• One 4-ounce can mild peeled green chilies, chopped and drained
• 2 bay leaves
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• One 3-3/4-ounce jar green olives stuffed with pimentos, drained, finely chopped
• 1/4 cup drained capers
• 1 pound boneless red snapper fillets, skin on

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

In a large sauté pan, heat 1/4 cup of the olive oil over high heat. Add the garlic and sauté until golden, approximately 1 minute.

Add the onion, tomatoes, chilies, bay leaves, marjoram, and thyme. Reduce heat and simmer for 40 minutes. Remove the bay leaves. Add the olives and capers to the sauce.

In a second sauté pan, heat the remaining 2 tablespoons of olive oil. Sauté the fish for 4 to 5 minutes per side, skin side down first.

Place some of the sauce on each plate and top with the fish. Cover with more sauce and serve immediately.