Photo via Flickr User Jennifer Woodard
This traditional Veracruz dish is served in every seafood restaurant in the state. If you cannot find snapper substitute with a white, flaky, lean fish of your choice – tilapia, rainbow trout or flounder are great choices.
1 can – 28 oz – diced tomatoes in juice, well drained, juices reserved
1 tsp C&C Mexican Oregano
1/4 cup olive oil
1/4 cup chopped pitted green olives
1/4 cup finely chopped white onion
2 TBSP raisins
3 garlic cloves, minced
2 TBSP drained capers
3 bay leaves
6 Snapper Filets, 4-5 oz
2 TBSP chopped fresh parsley
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, C&C Mexican Oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes.
Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Spread 1/4 of the sauce in bottom of a baking dish large enough for fish to be placed in a single layer. Arrange fish atop sauce. Sprinkle lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in centre, about 18 minutes.
Using long spatula, transfer fish with sauce to plates. Garnish with jalapeño.