Snapper Veracruz

Recipe by:
Rena Foster, Fremont, CA

Ingredients
1 1/2 lb. fresh snapper fillets
1 medium onion, thinly sliced
1 clove garlic, minced
2 Tbsp. olive oil
4 large or 6 medium chopped tomatoes
1 bay leaf
1/4 tsp. oregano leaves
1 tsp. salt
1/4 tsp. black pepper, ground
1/2 c. pitted green olives, halved
1 Tbsp. capers
1 Tbsp. lime juice
1 Tbsp. canned, diced green chilies
1 c. CHAUCER’S Mead

Directions

1. In a small saucepan, simmer tomatoes for 10 minutes or until slightly stewed.
2. Sauté onion and garlic in oil until soft but not brown.
3. Add stewed tomatoes, herbs, salt, and pepper.
4. Simmer uncovered for 10 minutes.
5. Add remaining ingredients.
6. Place fish in baking pan. (iron skillet preferably)
7. Cover fish with the sauce.
8. Bake at 375 for 20-25 minutes or until the fish flakes.