Huachinango A La Veracruzana

Ingredients:

• 1 Whole Red Snapper cleaned and scaled. About 2 to 2/12 pounds in weight.
• 1.2 cup brewed Genmaicha tea
• 2 tbsp of lime juice.
• 2 tbsp of olive oil
• ½ cup of finely chopped white onion
• 4 garlic cloves finely chopped
• 1.5 Lbs tomatoes, chopped or 28 ounces crushed tomatoes
• 4 tbsp flat parsley finely chopped
• 2 tbsp fresh thyme chopped
• 2 Bay leaves
• 1 tsp oregano
• ½ cup of Pimiento Stuffed Olive whole or sliced.
• 1 tbsp small capers rinsed.
• 4 Pickled Jalapenos peppers, thinly sliced
• ¼ cup dry white wine
• Salt and pepper to taste

Directions:

Preheat your oven to 375 degrees.

Season the fish with salt, pepper and lime juice inside and out. Set aside.

In a large ovenproof frying pan, large enough to fit your fish, heat the oil on medium heat. Sauté onions until transparent. Stir in the garlic and cook for about 2 minutes. Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked. Add brewed tea while the tomatoes are cooking.

Before adding the red snapper, add the pickled jalapeños, olives and capers and cook until the flavours combine, about 4 minutes. Season the sauce with salt and pepper.

To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. The cooking time will depend on the size of the fish.