Veracruz-Style Snapper

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
204
FAT
8%
CHOL
20%
SOD
23%

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Ingredients for 2 servings

1 14-ounce can of diced tomatoes, plus a few handfuls of cherry tomatoes, sliced in half

olive oil

1/4 cup finely chopped onion

3 garlic cloves, chopped

3 small bay leaves

2 tablespoons of chopped fresh parsley

1 teaspoon of dried oregano

2 tablespoons of golden raisins (regular is fine)

2 tablespoons of capers, drained

2 large red snapper fillets

1 jalapeno pepper, chopped finely

hot sauce (optional)

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