Ingredients
- 8 bay leaves (fresh)
- 7 garlic divided (cloves)
- 3 garlic (cloves)
- 2 sprigs thyme (fresh)
- 2 sprigs marjoram (fresh)
- 650 gr tomatoes (finely chopped)
- 240 gr onion (finely chopped white)
- 170 gr snapper fillets
- 180 ml olive oil
- 100 gr pimento-stuffed green olives (finely chopped)
- 70 gr chilies gueros
- 45 ml lime juice (fresh)
- 34 gr capers
- 6 gr oregano (crushed dried)
- 1 gr black pepper (freshly ground)
- some tomato sauce
In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
Prepare Sauce: Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies. Simmer 2.5 hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside.
Preheat oven to 350 degrees. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook. To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice. Makes 4 servings.
"This version of Snapper Veracruzana is from La Valerosa Restaurant, 1800 Post Oak Blvd. " By Lou Parris <lbparris@earthlink.net> on May 13, 1997
