Red Snapper Veracruzana Sauce

¾ cup olive oil
4 garlic cloves divided
2 cups finely chopped white onion
3 jars Fredericksburg Farms Salsa Roja a la Charra
¾ cup finely chopped pimento stuffed green olives
¼ cup capers
6 fresh bay leaves
1½ teaspoons crushed dried oregano
2 sprigs fresh thyme
2 sprigs fresh marjoram
salt to taste
½ teaspoons fresh ground black pepper

Red Snapper

3 Tablespoons fresh lime juice
3 garlic cloves
2 dried bay leaves
1½ teaspoon crushed dried oregano
¾ cup olive oil
Salt and pepper to taste
4 Red Snapper fillets


Veracruzana Sauce

Roast garlic cloves for 1 minute on hot skillet. Remove from heat, remove husk and mince. Heat oil in deep saucepan; add minced garlic, onions, Salsa Roja a la Charra, olives, capers, bay leaves, oregano, thyme, marjoram, salt, and pepper. Simmer 2½ 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.