• 8 oz red snapper or sea bass, boneless
• 3 limes
• 1 pinch salt
• 1 pinch oregano
• 28 oz whole plum tomatoes, peeled
• 1 cup vegetable oil
• 2 cups white onions, chopped
• 2 tsp garlic, thin sliced
• 10 each bay leaves
• 1 tbsp thyme
• 1 tbsp marjoram
• 1 tbsp canela (Mexican cinnamon)
• ½ tsp cloves, ground
• 36 pitted green olives
• 2 tbsp capers, large, washed
• 1 cup pickled jalapenos, seeded & thinly sliced
• ¼ cup fish stock

For the Fish

1. Make sure the fish has no bones.  Squeeze lime on both sides.  Sprinkle salt and oregano and wrap individually in plastic and refrigerate, not more than three days. Add oil to a pan and saute fish for 5 minutes on one side and 4 minutes on the other

For the Sauce

1. In a food processor pulse the tomatoes with juice 8 to10 times.  Transfer to a bowl
2. Sauté onions and garlic with oil until golden brown and translucent
3. Add bay leaves, thyme, marjoram, canela and cloves and cook for another 2 minutes
4. Add prepared tomatoes, green olives, capers, pickled jalapeno, and fish stock. Bring to a boil and let simmer uncovered for 20-30 minutes.