Mexican Snapper Veracruz - Restaurant Association of Nova Scotia

Ingredients

• 1-1/2 pounds fresh or frozen skinless red snapper or other fish fillets, 1/2 to 3/4 inch thick
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large onion, sliced and separated into rings
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 2 large tomatoes, chopped (2 cups)
• 1/4 cup sliced pimiento-stuffed green olives
• 1/4 cup dry white wine
• 2 tablespoons capers, drained
• 1 to 2 fresh jalapeno or serrano chile peppers, seeded and chopped, or 1 to 2 canned jalapeno chile peppers, rinsed, drained, seeded, and chopped
• 1/2 teaspoon sugar
• 1 bay leaf