Red Snapper Veracruz Style

Ingredients

• 1 28-ounce can diced tomatoes in juice, well drained, juices reserved
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped white onion
• 3 large garlic cloves, chopped
• 3 small bay leaves
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried Mexican oregano
• 1/4 cup chopped pitted green olives
• 2 tablespoons raisins
• 2 tablespoons drained capers
• 6 4- to 5-ounce red snapper fillets
• 3 pickled jalapeño chiles, halved lengthwise

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