RED SNAPPER VERA CRUZ STYLE
6 red snapper filets (5oz. each); salt; 1 onion, finely diced; 2 garlic cloves, minced; 1 tomato, peeled, seeded and chopped; 1tsp. lime juice; 1/2tsp. oregano; 2 jalapeno peppers, seeded and julienne; 12 spanish olives, pimento stuffed, sliced crosswise
Heat saute pan, spray with oil over medium heat. Season the filets with a touch of salt and saute on each side until golden brown. Remove fish from pan. Spray the pan with a touch more oil, and add the onion and garlic, cook until they are tender. Add the tomato, lime juice, oregano and chiles. Cook for 5 minutes. Serve the sauce over the fish. Garnish with the sliced olives. SERVES: 6
