Name: Red Snapper, Veracruz Style
Yield: 6 Servings
Ingredients: 1 28-ounce can diced tomatoes in juice, well drained, juices reserved; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped white onion; 3 large garlic cloves, chopped; 3 small bay leaves; 2 tablespoons chopped fresh parsley; 1 teaspoon dried Mexican oregano; 1/4 cup chopped pitted green olives; 2 tablespoons raisins; 2 tablespoons drained capers; 6 4- to 5-ounce red snapper fillets; 3 pickled jalapeño chiles, halved lengthwise

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