Red Snapper (Huachinango) In Veracruz Sauce

• Sauce
• 3 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 large poblano pepper, seeded and chopped (green peppers can be substitued)
• 1 medium onion, finely chopped
• 1 (16 ounce) can diced tomatoes
• 3 tablespoons finely chopped cilantro
• 10 spanish-style stuffed green olives, sliced
• 2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
• 2 tablespoons sherry wine
• 2 tablespoons capers
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon white pepper
• Fish
• 6 (4 ounce) red snapper fillets
• 2 tablespoons lime juice
• salt & freshly ground black pepper
• Garnish
• 1/2 cup grated parmesan cheese

1. Season the fish with lime juice, salt and pepper and set aside.
2. Sauce:
3. Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
4. Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
5. Simmer for 10 minutes.
6. Place fish in baking dish and pour the sauce over the fish.
7. Bake at 375 for 15 to 20 minutes.

sauce, olive oil, garlic, poblano pepper, onion, tomatoes, cilantro, green olives, jalapenos, sherry wine, capers, oregano, thyme, white pepper, red snapper, lime juice, salt, parmesan cheese

Taken from www.food.com/recipe/red-snapper-huachinango-in-veracruz-sauce-344871 (may not work)