Grilled Snapper Vera Cruz

Ingredients

• 1  bay leaf 
• 2 tablespoons capers drained
• 0.3 cup cooking wine dry white
• 2 cloves garlic finely chopped
• 0.3 cup olives green pitted chopped
• 2 tablespoons olive oil 
• 1 large onion finely sliced
• 4 servings salt and pepper freshly ground
• 1  serrano chiles finely chopped
• 4 fillet snapper 
• 0.5 teaspoon sugar 
• 2 large tomatoes chopped

Equipment

• frying pan
• grill

Directions

1. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side.
2. Remove and cover.
3. Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft.
4. Add wine and reduce.
5. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.