Huachinango a la Veracruzana (Red Snapper Veracruzana)
Serves 4

Red Snapper Veracruzana Sauce

3/4 cup olive oil
4 garlic cloves -- divided
2 cups white onion -- finely chopped
32 oz Arriba! Red Salsa
3/4 cup green olives, pimento-stuffed -- finely chopped
1/4 cup capers
6 bay leaves, fresh
1 1/2 tsp dried oregano -- crushed
2 sprigs fresh thyme
2 sprigs fresh marjoram
salt to taste
1/2 tsp fresh ground black pepper

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, Arriba! Red Salsa, 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

3 tbsp fresh lime juice
3 garlic cloves
2 bay leaves -- dried
1 1/2 tsp dried oregano -- crushed
3/4 cup olive oil
salt and pepper to taste
4 Red Snapper Fillets

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.