Red Snapper Veracruz

• 2 garlic cloves
• 1/2 tsp. salt
• 1/2 c. fresh lime juice
• 3 1/2 or 4 lb. whole red snapper, cleaned
• 1 1/2 c. chopped onion
• 1 1/2 Tbsp. minced garlic
• 3 bay leaves
• 1 1/2 tsp. dried oregano
• 1 tsp. dried thyme
• 1/3 c. olive oil
• 2 (28 oz.) cans Italian plum tomatoes, including juice, chopped
• 3 pickled jalapeno peppers, seeded and cut into thin strips (1/4 c., wear rubber gloves)
• 1 c. coarsely chopped pimento stuffed green olives
• 3 Tbsp. capers
• 1/4 c. chopped fresh flat leaf parsley

1. Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
2. With a sharp fork, poke holes in each side of the snapper several times.
3. Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.

garlic, salt, lime juice, whole red snapper, onion, garlic, bay leaves, oregano, thyme, olive oil, italian plum tomatoes, jalapeno peppers, pimento stuffed green olives, capers, flat leaf parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230947 (may not work)