Snapper Veracruz recipe

This was SO good, and very easy. I'll definitely make it again.

Snapper Veracruz
Serves 4

4 snapper fillets
1 t. olive oil
3 cloves garlic, minced
1 jalapeno, seeds and membranes removed, minced
1/2 red onion, cut into very thin slices
1/2 bell pepper, any color, cut into very thin slices
1/4 cup sliced green olives
2 T capers
1 cup diced tomatoes
4 T Sherry
1 cup tomato juice
4 T chopped cilantro
juice of one lime
salt and pepper

Broil the snapper until it is opaque and flakes with a fork, about 8-12 minutes depending on thickness.

Saute the garlic, jalapeno, onion, and bell pepper in the olive oil. When translucent, add olives, capers, tomatoes, sherry, and tomato juice. Bring to a boil, stir together well, and simmer until all the vegetables are soft and flavors combined, about 5 minutes. Add lime juice, fresh cilantro and salt and pepper.

I flaked the snapper in a bowl and poured the sauce over it, since the sauce is juicy and I didn't want to lose the juice. It is tangy and salty in just the right combination and the polenta-corn cakes soaked up the juice to make a really wonderful meal. It would be very good served over any whole grain, like brown rice or bulgur.