Yet Another Version of Snapper Veracruz

This is a famous dish from the Gulf of Mexico. It's easy and flavourful; smothered in a bold sauce of tomatoes, olives, capers & chile peppers. Serve with crusty bread, green salad and a a crisp, cold, dry white wine. Found this years ago in magazine. **you can make with any white fish fillet Update June15/07 - I just made this again and I think I like it better using just a wee bit more wine. Little more than 1/3 of a cup but not as much as a 1/2 cup seemed to pull the flavours out better and made for a nicer sauce.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs red snapper fillets, skinless
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  large onion, cut in half & sliced into fine wedges
• 1  teaspoon garlic, minced
• 1  tablespoon olive oil
• 2  cups roma tomatoes, chopped
• 1⁄4 cup  pimento stuffed olive, sliced
• 1⁄4 cup dry white wine
• 2  tablespoons capers, drained
• 2  fresh jalapeno peppers, seeded & chopped
• 1  bay leaf

Directions

1. Thaw fish if frozen. Cut into 6 serving size portions. Rinse and pat dry with paper towels. Sprinkle fillets with salt and pepper.
2. For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. Stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf.
3. Bring to a boil. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
4. Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm.
5. Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf.
6. Spoon sauce over fish.