Huachinango A La Veracruzana (baked Red Snapper Veracruz)

Total Time: 4 hrs 40 mins Preparation Time: 4 hrs 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 lbs red snapper fillets
• 1 teaspoon salt
• 2 tablespoons lime juice
• 1 medium onion
• 1 garlic clove, minced
• 3 tablespoons olive oil
• 2 lbs fresh tomatoes, peeled, seede and chopped
• 2 chili jalapeno peppers, seeded and cut into strips
• 12 pitted green olives, cut in half
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 2 tablespoons large capers
• 1 large bay leaf

Recipe

• 1 place fillets in a single layer, in a greased 9x13" baking dish.
• 2 prick fillets with a fork and sprinkle with salt and lime juice.
• 3 set aside to season, for several hours in refrigerator.
• 4 drain.
• 5 pour sauce over fillets.
• 6 for sauce:.
• 7 saute onion and garlic in hot oil until tender.
• 8 add remaining sauce ingredients.
• 9 cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
• 10 after step #9 you would then bake for awhile, correct? like at 350 for 20-30 min?