<H1>Red Snapper Veracruzana -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart</H1> <B>$0.00</B> <P> Red Snapper Veracruzana Sauce:<BR>3/4 cup olive oil <BR>4 garlic cloves divided <BR>2 cups finely chopped white onion <BR>3 jars Salsa Roja a la Charra <BR>3/4 cup finaly chopped pimento stuffed green olives <BR>1/4 cup capers <BR>6 fresh bay leaves <BR>1 1/2 teaspoons crushed dried oregano <BR>2 sprigs fresh thyme <BR>2 springs fresh marjoram <BR>salt to taste <BR>1/2 teaspoons fresh ground black pepper <BR>Red Snapper <BR><BR>3 Tablespoons fresh lime juice <BR>3 garlic cloves <BR>2 dried bay leaves <BR>1 1/2 teaspoon crushed dried oregano <BR>3/4 cup olive oil <BR>salt and pepper to taste <BR>4 Red Snapper fillets <BR><BR>Veracruzana Sauce <BR><BR>Roast garlic cloves for 1 minute on hot skillet. <BR>Remove from heat, remove husk and mince. <BR>Heat oil in deep sauce pan; add minced garlic, onions, Salsa Roja a la Charra, olives, capers, bay leaves, oregano, thyme, marjoram, salt and pepper. <BR><BR>Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick. <BR>Remove from heat and set aside.<BR>Red Snapper <BR>In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. <BR>Place fish in large baking dish and pour marinade over it. <BR>Cover and marinate about 1 hour in the refrigerator. <BR>Preheat oven to 350 degrees. <BR>Remove fillets from marinade and place in another large baking dish. <BR>Bake until fish is done, about 15 minutes, basting with some of the marinade occasionally. 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