RED SNAPPER VERACRUZANA
(HUACHINANGO A LA VERACRUZANA)
Source: La Valerosa Restaurant

TOMATO SAUCE:
3/4 cup olive oil
7 garlic cloves, divided
2 cups finely chopped white onion
2 1/4 pounds tomatoes, finely chopped
3/4 cup pimento-stuffed green olives, finely chopped
1/4 cup capers
6 fresh bay leaves or 3 dried
1 1/2 teaspoons crushed dried oregano
2 sprigs each: fresh thyme and marjoram, or 1 teaspoon each dried
Salt to taste
1/2 teaspoon freshly ground black pepper
4 ounces chilies gueros (from an 8-ounce can)
MARINADE:
3 tablespoons fresh lime juice
3 garlic cloves
2 dried bay leaves
1 1/2 teaspoons dried crushed oregano
3/4 cup olive oil or less as desired
Salt and pepper to taste
4 (6-ounce) red snapper fillets

PREPARE SAUCE:
Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies. Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.

MEANWHILE, PREPARE MARINADE:
In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.

BAKE FISH:
Preheat oven to 350 degrees. Remove fillets from marinade and place in another large baking dish.

Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.

TO SERVE:
Place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.

Makes 4 servings