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| Ingredients: | 1 1/2 lbs | snapper | |
| 2 | medium onions, chopped | ||
| 1 Tbsp | olive oil | ||
| 1 | jalapeño or serrano chile, seeded and minced | ||
| 1 Tbsp | chopped fresh oregano (or substitute 1 tsp dried) | ||
| 8 | large Spanish or Italian green olives, pitted and chopped | ||
| 1/8 tsp | cinnamon | ||
| 2 Tbsp | capers (chop if large, otherwise leave whole) | ||
| 2 1/2 cups | low-sodium canned peeled tomatoes | ||
| 1 | bay leaf | ||
| 1 | lime, juiced |
| Instructions | ||
| 1. | Heat oil in a nonstick pan. Cook onions until they begin to soften and color. Add garlic and jalapeño and cook for 30 seconds. | |
| 2. | Add oregano, olives, cinnamon, and capers. Squeeze the tomatoes and add with bay leaf. Simmer for 10 minutes. Refrigerate. | |
| 3. | Wash the fish and squeeze lime juice over it. Refrigerate for no more than 1 hour. | |
| 4. | Reheat the sauce slowly. Arrange the fish in a large skillet. Spoon the sauce over it and cook 8-10 minutes for each inch of thickness (measured at the thickest point). | |
| 5. | Serve fish with sauce over boiled potatoes or rice. |