Red Snapper Veracruz
2 pounds red snapper fillets
4 tablespoons vegetable oil
1 medium onion, thinly sliced
1 1/2 pounds ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed
1/2 tsp Mexican Oregano
Salt to taste
Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly.
Turn only once and do not overcook.
Lay fillets in a large oblong oven proof dish and set aside.
In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 2 minutes, until limp but not brown, stirring constantly.
Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic.
Cook, covered, over medium heat for 5 minutes.
Pour sauce over fish fillets.
Optional: Scatter a few stuffed green olives or drained and rinsed capers over the fish.
Seal dish in foil.
Heat a few minutes in the oven at 325 degrees F before serving.