Ingredients

Red Snapper Veracruzana Sauce

• 3/4 cup olive oil
• 4 garlic cloves divided
• 2 cups finely chopped white onion
• 3 jars Salsa Roja a la Charra
• 3/4 cup finaly chopped pimento stuffed green olives
• 1/4 cup capers
• 6 fresh bay leaves
• 1 1/2 teaspoons crushed dried oregano
• 2 sprigs fresh thyme
• 2 springs fresh marjoram
• salt to taste
• 1/2 teaspoons fresh ground black pepper

Red Snapper

Instructions

Veracruzana Sauce

• Roast garlic cloves for 1 minute on hot skillet.
• Remove from heat, remove husk and mince.
• Heat oil in deep sauce pan; add minced garlic, onions, Salsa Roja a la Charra, olives, capers, bay leaves, oregano, thyme, marjoram, salt and pepper.
• 
  Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick.
• Remove from heat and set aside.
  Red Snapper
• In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade.
• Place fish in large baking dish and pour marinade over it.
• Cover and marinate about 1 hour in the refrigerator.
• Preheat oven to 350 degrees.
• Remove fillets from marinade and place in another large baking dish.
• Bake until fish is done, about 15 minutes, basting with some of the marinade occasionally. Do not overcook.
• To serve, place fillets on a platter and cover with warm veracruzana sauce.
• Any extra sauce can be served on the side with white rice.