Red Snapper Veracruz-Style

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Cookstr
Nutrition per serving    (USDA % daily values)
CAL
465
FAT
52%
CHOL
42%
SOD
144%

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Ingredients for 4 servings

3 Rosa’s Pickled Jalapeños or bottled pickled jalapeños, stemmed and coarsely chopped or sliced, plus 3 tablespoons of the pickling juices, plus (optional) chopped jalapeños for garni

3 tablespoons olive oil

1 large white onion , cut in half and then into very thin slices (about 3 cups)

12 garlic cloves

4 ripe large tomatoes (about 2 pounds)

2 tablespoons tiny (nonpareil) capers

½ cup pitted small Manzanilla (Spanish) olives

Four 8-ounce skinless red (or other) snapper fillets

6 bay leaves

About 1 tablespoon salt

½ cup chopped fresh cilantro

12 fresh sprigs thyme

2 limes , cut in half

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