The tropical coast of Veracruz, Mexico, is home to this tasty classic. Serve with rice or warmed tortillas.
4 red snapper fillets (about 1/2 lb. each) or other white-fleshed fish of choice
1 tsp. salt
Freshly ground black pepper
2 tbsp. fresh lime or lemon juice
3 tbsp. olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups coarsely chopped fresh tomatoes or 1 can (16 oz.) stewed tomatoes
2 bay leaves
1 tbsp. capers
1/2 cup pimiento-stuffed green olives
1 pickled chilaca or jalapeño chile, seeded and cut lengthwise into 1/4-inch-wide strips
1/2 tsp. dried oregano
1. Place fish fillets in a shallow dish and sprinkle with 1/2 teaspoon of the salt, black pepper to taste, and the lime or lemon juice. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook for 1 minute. Add tomatoes, remaining 1/2 teaspoon salt, and bay leaves. Cook, uncovered, over medium heat until sauce has thickened, about 5 minutes.
3. Stir in capers, olives, pickled chile strips, and oregano. Place fillets on top, spoon some sauce over fillets, cover, and cook until fish is white and flaky, 6 to 7 minutes. Remove bay leaves and carefully transfer fillets to a serving platter or individual dishes. Top fillets with sauce and serve.