Yet Another Version of Snapper Veracruz

• 1 12 lbs red snapper fillets, skinless
• 18 teaspoon salt
• 18 teaspoon pepper
• 1 large onion, cut in half & sliced into fine wedges
• 1 teaspoon garlic, minced
• 1 tablespoon olive oil
• 2 cups roma tomatoes, chopped
• 14 cup pimento stuffed olive, sliced
• 14 cup dry white wine
• 2 tablespoons capers, drained
• 2 fresh jalapeno peppers, seeded & chopped
• 1 bay leaf

1. Thaw fish if frozen.
2. Cut into 6 serving size portions.
3. Rinse and pat dry with paper towels.
4. Sprinkle fillets with salt and pepper.
5. For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender.
6. Stir in tomato, olives, wine, capers, jalapeno peppers and bay leaf.
7. Bring to a boil.
8. Add fillets to skillet; return to boiling.
9. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
10. Use a slotted spoon to carefully transfer the fish from skillet to a serving platter.
11. Cover and keep warm.
12. Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally.
13. Remove bay leaf.
14. Spoon sauce over fish.

red snapper, salt, pepper, onion, garlic, olive oil, roma tomatoes, pimento stuffed olive, white wine, capers, jalapeno peppers, bay leaf

Taken from www.food.com/recipe/yet-another-version-of-snapper-veracruz-235040 (may not work)