Red Snapper Vera Cruz

Ingredients

• ½ tsp. coarse black pepper
• ½ tsp. ground cinnamon
• 2 bay leaves
• 2 cloves garlic, minced
• 2 whole cloves
• 1 tsp. dried thyme
• 1 to 2 Tbs. pickling juice from the jalapeños
• + 13 more ingredients
• • 24 green olives, pitted and chopped rough
  • 2 medium yellow onions, sliced thin
  • Salt
  • ¼ cup olive oil
  • 8 plum tomatoes, peeled, seeded, and cut into strips
  • Fresh lemon juice
  • 4 red snapper fillets, 6 to 7 oz. each
  • 6 Tbs. olive oil
  • 1 cup fish stock or canned clam juice
  • 2 Tbs. chopped parsley, plus extra leaves for garnish
  • 1 tsp. dried marjoram
  • 2 pickled jalapeños, seeded and sliced
  • 2 Tbs. capers

Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside. In a large, heavy skillet, heat 6 Tbs. of oil. Sauté the onions until soft, 6 to 7 min., over medium-high heat. Add the garlic and cook 1 min. Add the...

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