Huachinango Enchilado (Snapper Fillets Cuban Style)

• 6 tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic, finely chopped
• 2 cups onions, thinly sliced
• 1 cup red peppers or 1 cup yellow pepper, thinly sliced
• 2 cups canned whole tomatoes, drained and chopped
• 2 tablespoons tomato paste
• 1 bay leaf
• 3/4 cup dry white wine
• 1/4 cup capers
• 3/4 cup green olives
• salt and black pepper
• 2 1/4 lbs red snapper fillets, skinned

1. Saute onion, garlic, and peppers in olive oil over medium heat.
2. Cook 6 to 8 minutes until tender.
3. Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
4. Cook sauce for about 10 minutes over low to medium heat.
5. Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
6. Serve fillets over white rice and cover with sauce.

extra virgin olive oil, fresh garlic, onions, red peppers, tomatoes, tomato paste, bay leaf, dry white wine, capers, green olives, salt, red snapper

Taken from www.food.com/recipe/huachinango-enchilado-snapper-fillets-cuban-style-227714 (may not work)