Huachinango A La Veracruzana (Baked Red Snapper Veracruz)

• 3 lbs red snapper fillets
• 1 teaspoon salt
• 2 tablespoons lime juice
• Sauce
• 1 medium onion
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 2 lbs fresh tomatoes, peeled, seede and chopped
• 2 chili jalapeno peppers, seeded and cut into strips
• 12 pitted green olives, cut in half
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 2 tablespoons large capers
• 1 large bay leaf

1. Place fillets in a single layer, in a greased 9x13" baking dish.
2. Prick fillets with a fork and sprinkle with salt and lime juice.
3. Set aside to season, for several hours in refrigerator.
4. Drain.
5. Pour sauce over fillets.
6. For sauce:
7. Saute onion and garlic in hot oil until tender.
8. Add remaining sauce ingredients.
9. Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
10. After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?

red snapper, salt, lime juice, sauce, onion, garlic, olive oil, tomatoes, peppers, green olives, salt, oregano, capers, bay leaf

Taken from www.food.com/recipe/huachinango-a-la-veracruzana-baked-red-snapper-veracruz-175604 (may not work)