Snapper Veracruz

• 8 ounces red snapper fillets, scored & lightly dredged in flour
• 5 tablespoons extra olive oil
• 3 cloves fresh garlic
• 1 jalapeno, seeded & minced
• 12 red onion, sliced
• 14 cup sliced green Spanish olives
• 12 cup diced tomato
• 4 tablespoons dry sherry
• 12 cup tomato juice
• 4 tablespoons fresh cilantro, chopped
• 1 lime, juice of
• salt and pepper

1. Heat extra virgin olive oil in large pan or saute pan.
2. Saute fish until golden brown.
3. Turn fish, add garlic, jalapeno, onion, olives and tomatoes.
4. Saute for 2 minutes and deglaze with sherry.
5. Add tomato juice and simmer for an additional 2 minutes.
6. Add lime juice, fresh cilantro and salt and pepper.

red snapper, extra olive oil, garlic, jalapeno, red onion, green spanish, tomato, sherry, tomato juice, fresh cilantro, lime, salt

Taken from www.food.com/recipe/snapper-veracruz-44563 (may not work)