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RECIPE OF THE WEEK #467

Vera Cruz Red Snapper

1 28 oz. can Whole Roma tomatoes
1/4 cup Spanish onion, minced
4 tablespoons extra virgin olive oil
3 cloves Garlic, minced
3 each Bay leaves
2 tablespoons Italian Parsley, chopped
1 teaspoon Dried Oregano
1/4 cup Green olives, pitted and chopped
2 tablespoons Raisins
2 tablespoon rinsed Capers,
4x6 oz. Snapper filets, skinless
2 each pickled jalapenos, halved lengthwise

Preheat oven to 425 degrees. In a non-reactive bowl, drain the tomatoes and reserve the juice. Crush the tomatoes and drain again. In a heavy sauté pan over medium-high heat, cook the onion until just golden. Add the garlic and the crushed tomatoes. Add the bay leaves, oregano, and 1/4 cup reserved tomato juices. Simmer until the sauce begins to thicken, add the olives, raisins, and capers and the remaining tomato juices. Continue cooking until the sauce thickens again and adjust seasonings.

In a glass baking dish, spread enough sauce to cover the bottom and arrange the fish in one layer. Add the remaining sauce, spreading evenly over the fish. Sprinkle with half the parsley and bake, uncovered until the fish is cooked through, about fifteen minutes. Garnish with the remaining parsley and serve immediately with jalapenos.

Serves 4.