Red Snapper Veracruz 2 pounds red snapper fillets Salt Pepper 4 tablespoons vegetable oil 1 medium onion, thinly sliced into half slices 1 1/2 pounds red ripe tomatoes, peeled and finely chopped 1 cup water 8 or 9 peppercorns 2 bay leaves 2 garlic cloves, finely mashed Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside. In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1 minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes. Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil. Heat a few minutes in the oven at 325 degrees F before serving.