Red Snapper Mexicana

ingredients

2 pounds red snapper fillets
1 tablespoon lime juice
2 tablespoons olive oil
1 small onion,sliced thin
1 large clove garlic, sliced
1 jar (8 ounce) picante sauce
1 can (8 ounce) tomato sauce
1/2 bay leaf
1/8 teaspoon oregano
6 pimento stuffed green olives, cut in half
1 tablespoon capers
2 tablespoons Jalapeno strips
1/4 teaspoon salt
1 1/2 teaspoons olive oil

directions

Prick surface of fillets with fork and arrange in 13x9 baking pan; sprinkle with lime juice. Cover and refrigerate 2 hours. In a large saucepan, saute onion and garlic in 2 tablespoons olive oil until vegetables are soft. Add picante sauce, tomato sauce, bay leaf, oregano, olives, capers, jalapenos and salt; cook and stir over medium heat until sauce mixture is slightly reduced, about 10 minutes. Pour sauce over fish fillets. Sprinkle with remaining 1 1/2 teaspoons olive oil and bake, uncovered, in preheated 350° oven for 15 minutes. Turn fillets and return to oven. Bake, basting often with pan juices, 15 minutes more until fish is tender and flakes easily. Serve with hot cooked rice.

Source: Lindsey Maffet