Veracruz Fish With Shrimp

• 6 cups water
• 3/4 lb unpeeled fresh shrimp
• 4 fish fillets (halibut preferred)
• 2 garlic cloves, minced
• 1/4 cup lime juice
• 1 small onion, chopped
• 1 medium bell pepper, chopped
• 2 cups roma tomatoes, peeled and chopped
• 1 large fresh jalapeno pepper, seeded and diced
• 1 tablespoon olive oil
• 1 bay leaf
• 1 1/2 teaspoons dried oregano
• 1/4 cup roughly chopped stuffed green olive
• 2 tablespoons capers, drained and rinsed

1. Preheat oven to 425 degrees.
2. Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside.
3. Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.
4. Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf.
5. Spoon tomato mixture on top of fish fillets. Sprinkle with capers.
6. Bake uncovered at 425 for 20 minutes.
7. Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.
8. Serve.

water, fresh shrimp, fish, garlic, lime juice, onion, bell pepper, roma tomatoes, jalapeno pepper, olive oil, bay leaf, oregano, green olive, capers

Taken from www.food.com/recipe/veracruz-fish-with-shrimp-535745 (may not work)