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Red Snapper Veracruz-Style

3 tb Olive oil
1 md Onion -- chopped
3 Garlic cloves -- minced
5 md Tomatoes -- peeled and chopped about 1-1/2 pounds
10 Spanish-style green olives pitted, chopped
2 tb Capers
3 Bay leaves
6 Peppercorns
Salt -- to taste
2 lb Red snapper fillets -- or other white fish


Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.




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