Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.

Mexican

3 lbs Red Snapper Fillets

1 teaspoon Salt

2 Tablespoons Lime Juice

Sauce

1 medium Onion

1 Garlic Clove, minced

3 Tablespoons Olive Oil

2 lbs fresh Tomatoes, peeled, seede and chopped

2 Chili Jalapeno Peppers, seeded and cut into strips

12 pitted Green Olives, cut in half

1/2 teaspoon Salt

1/4 teaspoon dried Oregano

2 Tablespoons large Capers

1 large Bay Leaf

Place fillets in a single layer, in a greased 9x13 inch baking dish. Prick fillets with a fork and sprinkle with salt and lime juice. Set aside to season, for several hours in refrigerator. Drain. Pour sauce over fillets. For sauce:-Saute onion and garlic in hot oil until tender. Add remaining sauce ingredients. Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.

Preparation time: 4 1/4 hours

Cooking time: 4 3/4 hours

Serves: 6

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