Grouper Veracruz

Ingredients

• 2  bay leaves 
• 2 teaspoons butter 
• 28 ounce canned tomatoes whole undrained canned
• 1 tablespoon capers 
• 0.3 teaspoon thyme leaves dried
• 0.5 cup cilantro leaves fresh
• 4  garlic cloves crushed
• 0.3 cup olives green pitted chopped
• 36 ounce grouper fillets 
• 1.5 teaspoons jalapeno minced
• 0.3 cup juice of lime fresh
• 3 tablespoons lime rind grated
• 2 teaspoons olive oil extra-virgin
• 3 cups onion thinly sliced ( 1 large)
• 0.3 teaspoon oregano dried
• 0.5 teaspoon salt 
• 0.3 teaspoon sugar 

Equipment

• frying pan

Directions

1. Rub both sides of fillets with garlic; sprinkle with salt. Arrange fillets in a single layer in a large shallow dish.
2. Add lime rind and juice, turning to coat. Cover and marinate in refrigerator 1 hour.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion; saut 5 minutes or until golden. Stir in olives and next 6 ingredients (olives through tomatoes). Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Stir in capers.
5. Remove from pan.
6. Melt butter in pan over medium-high heat.
7. Add fillets; cook 3 minutes on each side or until fish flakes easily with a fork.
8. Pour tomato mixture over fillets; cook 5 minutes or until thoroughly heated.
9. Sprinkle with cilantro. Serving size: 1 fillet and 1/2 cup tomato sauce.