- 1 tablespoon olive oil
- 1 1/2 cups thinly sliced onion
- 4 garlic cloves, minced
- 3 pounds ripe tomatoes, chopped
- 1 cup sliced pitted manzanilla (or green) olives, divided
- 1/2 cup water
- 1/4 cup capers, divided
- 1/4 cup sliced pickled jalapeño peppers, divided
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons dried Mexican oregano
- 3 bay leaves
- 1 teaspoon salt, divided
- 6 (6-ounce) red snapper or other firm white fish fillets
- 1/4 cup fresh lime juice
- Flat-leaf parsley sprigs (optional)
- calories 230
- caloriesfromfat 28 %
- fat 7 g
- satfat 1 g
- monofat 3.8 g
- polyfat 1.2 g
- protein 26.4 g
- carbohydrate 17 g
- fiber 4.3 g
- cholesterol 42 mg
- iron 2.5 mg
- sodium 830 mg
- calcium 88 mg
How to Make It
Heat the olive oil in a Dutch oven over medium-high heat. Add onion and garlic, and sauté for 5 minutes or until lightly browned. Add tomatoes, 1/2 cup olives, water, 2 tablespoons capers, 2 tablespoons jalapeños, parsley, oregano, and bay leaves. Bring to a boil; reduce heat, and simmer 30 minutes or until reduced to 6 cups. Stir in 1/2 teaspoon salt. Discard bay leaves.
Arrange fish in a single layer in a 13 x 9-inch baking dish; drizzle with lime juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes; discard marinade.
Preheat oven to 350°.
Spoon sauce over fish. Bake at 350° for 15 minutes or until fish flakes easily when tested with a fork. Sprinkle with 1/2 cup olives, 2 tablespoons capers, and 2 tablespoons jalapeños. Garnish with parsley sprigs, if desired.