Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- 3 lbs whole red snapper
- 2 tablespoons fresh lime juice
- pinch of salt
- pinch of pepper
- small pinch of nutmeg
- 1 onion sliced
- 2-3 cloves of garllic, peeled and diced
- 1/2 cup tomato sauce
- 3 tomatoes seeded and diced, coarsely chopped
- 1/4 cup oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 5 jalapenos (canned) roughly chopped
- 2 tablespoons capers
- 10 green olives, quartered
If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish. Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.
Begin by heating up the oil in a large saute pan over medium heat and start frying the onions. When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapenos, and olives. Simmer the sauce for 5 minutes to bring the flavors together.
Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. Serves 3-4.