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Grilled Snapper a la Veracruzana

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8 Red Snapper filets (any fish/shrimp works great)
1 large onion, diced
4 large cloves of garlic, minced
2 T fresh oregano
3 T capers
1.25 cups green, pitted olives
1/4 cup tequila
4 large tomatoes chopped
8 jalapeños
Salt, pepper and cayenne to taste
Vegetable oil

Sauté onion and garlic until soft. Deglaze with tequila and cook for two minutes. Add rest of ingredients and simmer for about 20 minutes. Garnish with parsley.

Though I grilled the fish you can also season the filets, top with the sauce and bake in the oven for about 20 minutes.

Serve over white rice with jalapeños on the side. It's also nice with roasted potatoes.

*When grilling fish it is extremely important to clean and oil your grill so it doesn't stick and tear apart

*Try rinsing the rice in water before cooking to get rid of starch. Your rice will be light and flaky.

For more great recipes and to learn where you can find Chef Jenn's products in stores, visit her website.

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