Red Snapper Veracruzano

• 2 tablespoons canola oil
• 1 large onion, thinly sliced
• 4 minced cloves garlic
• 1 to 2 tablespoons chopped pickled jalapenos
• 3 plum tomatoes, seeded and chopped
• 1/2 cup chopped green olives
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 4 (6 ounces each) skinless snapper fillets
• Coarse salt and ground pepper
• Lime wedges, for serving

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
2. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
3. Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

canola oil, onion, cloves garlic, pickled jalapenos, tomatoes, green olives, fresh oregano, skinless snapper, salt, lime wedges

Taken from www.epicurious.com/recipes/member/views/red-snapper-veracruzano-50020950 (may not work)