From Fonda San Miguel: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago with Virginia B. Wood
30 minutes prep time | Serves 6
6 red snapper fillets, skinned (6 to 7 oz each)
2 Tbsp olive oil
Sea salt and ground black pepper to taste
3 limes, cut in 12 thin slices
1/4 c olive oil
1 medium white onion, thinly sliced
3 garlic cloves, chopped
6 medium tomatoes, diced and seeded
2 bay leaves
1/2 tsp dried Mexican oregano
15 pitted green olives, halved
2 Tbsp large capers, drained
2 to 3 pickled jalapenos (depending on desired level of heat), drained, seeded, and cut into 1/4-inch strips
Sea salt to taste
For sauce, heat olive oil in heavy, nonreactive pan over medium heat. Add onion and garlic and cook until soft, about 3 minutes.
Add tomatoes and remaining sauce ingredients. Cook for about 10 minutes over low heat, stirring often. Keep sauce warm while you prepare fish.
Preheat oven to broil. Place oven rack 4 inches below heat source. Brush each fillet with olive oil and sprinkle with salt and pepper.
Place on greased baking sheet and broil for 4 to 5 minutes, just until fish is opaque but still firm. Do not overcook.
Place each fillet on warm plate. Top with generous serving of Veracruzano Sauce. Garnish with 2 lime slices.
Per serving: 338 Calories, 37 g Protein, 10 g Carbohydrates, 3 g Fiber, 17 g Total fat (3 g sat, 11 g mono, 2 g poly), 318 mg Sodium, Vitamin B12, Selenium, Vitamin B6, Phosphorus, Vitamin C, Pantothenic acid, Vitamin A, Vitamin B1 (thiamine), E, Folate, Copper, Magnesium, Manganese, Potassium, Zinc