Cozumel Red Snapper Veracruz

• 4 red snapper fillets (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white wine or chicken stock
• 2 large tomatoes, seeded and chopped
• 1 medium onion, chopped
• 1/3 cup pitted green olives, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons capers, drained
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Hot cooked Israeli couscous and chopped fresh cilantro, optional

1. Preheat oven to 375u0b0. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
2. Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

red snapper, salt, pepper, white wine, tomatoes, onion, green olives, pepper, capers, garlic, olive oil, couscous

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