Chile-Infused Red Snapper, Veracruz-Style - Fiery Foods & Barbecue Central

Ingredients

• 1 3 to 4-pound whole dressed red snapper
• 1 lime, cut in half
• 1/4 cup ground chile de arbol, or substitute New Mexican ground red chile
• 1 teaspoon salt
• Olive oil
• Chopped parsley for garnish
• 6 small tomatoes
• 1 small onion
• 3 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 bay leaves
• 4 canned picked jalapeño chiles (jalapeños en escabeche), seeds removed, cut in thin strips
• 1 tablespoon juice from the pickled jalapeños
• ½ cup sliced pimiento-stuffed olives
• 1 tablespoon capers
• ½ teaspoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Salt
• pepper