Red Snapper Veracruz Style | Sonoma-Cutrer Vineyards

Ingredients

• 1 28-oz can diced fire roasted tomatoes (drained with juices reserved)
• 1/4 c extra-virgin olive oil
• 1 c finely chopped white onion
• 3 large garlic cloves, finely chopped
• 1/2 tsp pure smoked hot paprika or other chili powder
• 2 small bay leaves
• 2 tbsp chopped fresh parsley
• 1 tsp dried Mexican oregano
• 1/4 c chopped pitted green olives
• 2 tbsp raisins
• 2 tbsp drained capers
• 2 limes cut into wedges
• 4 5-oz red snapper fillets
• 3 pickled jalapeño chiles, sliced into rounds (optional)
• Sea salt and freshly ground pepper
• Cooked shrimp and cilantro sprigs to garnish