Red Snapper Vera Cruz

• 1 medium onion, thinly sliced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 3 large tomatoes, seeded and chopped
• 12 pitted green olives, cut in half
• 2 jalapeno peppers, seeded and cut into thin strips
• 2 tablespoons capers, drained
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 4 red snapper fillets (8 ounces each)
• 2 tablespoons lime juice
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 eggs
• 1/4 cup milk
• 3 tablespoons butter
• 3 tablespoons olive oil

1. In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.
2. Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.
3. In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

onion, olive oil, garlic, tomatoes, green olives, peppers, capers, bay leaf, salt, oregano, pepper, red snapper, lime juice, salt, allpurpose, eggs, milk, butter, olive oil

Taken from www.tasteofhome.com/recipes/red-snapper-vera-cruz/ (may not work)