Veracruz Style Red Snapper
1 Large Red Snapper
2 Medium Onions
2 pounds of Tomatoes
2 oz of Capers
4 oz of Olives
10 Long Green Pickled Chilies (chilacas) or Jalapenos
4 Tablespoons of Olive Oil
Clean the Fish and divide into portions. Puree the Tomatoes in a blender and cut the onions into rings.
Heat the oil and fry the onion, Add the pureed Tomato season with salt and pepper. Add the capers, fish, olives, and chilies and bring to a boil, reduce heat and continue cooking over low heat allowing the sauce to thicken. Avoid overcooking as the fish will break up.
Cook's Notes: I have had this without the olives and IMO it is better that way. It's basically a very flavorful tomato sauce. You can grill the fish and just make the sauce separately, too. Very good.
Submitted by sooz
Source: Gordies Recipes at www.acapulco.org
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