Fish Veracruz
Ingredients:
2 pounds red snapper, or cod fillets
salt
2 tablespoons lemon juice
1 pound tomatoes, about 3 cups, chopped
1 1/2 cups chopped onions
2 cloves garlic, minced
1 tablespoon fresh parsley
1 teaspoon dried mint flakes
3 tablespoons olive oil
1 small jalapeno pepper, rinsed, seeded and cut into strips
1/4 cup olives, stuffed with pimiento, sliced
1 tablespoon capers
1 bay leaf
1 teaspoon dried thyme
Thaw fish, if frozen. Sprinkle with some salt and drizzle with the lemon juice; set aside. In a large skillet cook chopped tomatoes, onions, garlic, parsley and mint in hot oil till onion is tender but not brown. Add jalapeno pepper strips, olives, capers, bay leaf and thyme. Heat to boiling. Add fish. Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.
Transfer fish and vegetables to platter; keep warm. Discard bay leaf. Boil cooking liquid, uncovered, 3 minutes or till reduced to 1/2 cup. Pour over fish and vegetables. Garnish with parsley, capers and tomato, if desired.
B-man 