Fish Veracruz-Style

Name: Fish Veracruz-Style
Ingredients: 2 (1-lb.) red snapper filets or sea bass steaks; 2 tbsp. extra-virgin olive oil; 2 white onions, peeled and chopped; 6 cloves garlic, peeled and chopped; 4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes); 20 large green olives such as manzanillas, pitted and chopped; 2 tbsp. capers, rinsed; 2 pickled jalapeño peppers, chopped; 3 tbsp. pickled jalapeño juice; 2 tbsp. chopped fresh parsley; 2 sprigs fresh rosemary; 2 sprigs fresh marjoram; 1⁄2 tsp. dried Mexican oregano; 2 bay leaves; Salt; freshly ground black pepper; Corn/ tortillas, warmed; 2 limes

www.saveur.com

The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.

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Ingredients

2 (1-lb.) red snapper filets or sea bass steaks
2 tbsp. extra-virgin olive oil
2 white onions, peeled and chopped
6 cloves garlic, peeled and chopped
4 large tomatoes, blanched, peeled, and chopped (or a 28-oz. can whole tomatoes)
20 large green olives such as manzanillas, pitted and chopped
2 tbsp. capers, rinsed
2 pickled jalapeño peppers, chopped
3 tbsp. pickled jalapeño juice
2 tbsp. chopped fresh parsley
2 sprigs fresh rosemary
2 sprigs fresh marjoram
1⁄2 tsp. dried Mexican oregano
2 bay leaves
Salt
freshly ground black pepper
Corn/ tortillas, warmed
2 limes