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Snapper Vera Cruz
1 tbsp vegetable oil or Coconut Oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 tsp dried oregano leaves
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 to 2 jalapeno peppers, finely chopped
1 can tomatoes, drained and chopped
1/2 cup fish stock or clam juice
1 lb snapper fillets, cut in half lengthwise and sliced as thinly as possible on the horizontal
2 tbsp lemon juice
1 tbsp drained capers
10 olives, pitted and thinly sliced
hot tortillas - optional
1. In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for 1 minute. Add tomatoes and stock or clam juice and bring to a boil
2. Transfer mixture to slow cooker stoneware. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until hot and bubbling. Stir in fish and lemon juice. Cover and cook on high for 20 minutes or until fish is cooked through. Stir in capers and pour mixture onto a deep platter. Garnish with olives and serve. Serves 4 to 6
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