Cinco De Mayo -- Pescado A LA Veracruzana

THE FOLLOWING RECIPE IS FROM "AUTHENTIC MEXICAN" BY RICK BAYLESS AND

DEANN GROEN BAYLESS.

PESCADO A LA VERACRUZANA 4 servings

1 1/2 pounds fish fillets, such as snapper or halibut, about 1/2 inch thick

Juice of 1 lime

1/8 teaspoon salt

3 tablespoons olive oil

1 medium onion, thinly sliced

3 cans (15 ounces each) tomatoes, drained

2 cloves garlic, peeled and minced

20 green olives, pitted and coarsely chopped

2 tablespoons large capers

2 medium pickled jalapeno peppers, stemmed, seeded and sliced into strips

1 tablespoon pickling juice from the jalapeno peppers

1 teaspoon dried thyme, crushed

1/2 teaspoon dried oregano, crushed

2 tablespoons finely chopped parsley

3 bay leaves

1-inch cinnamon stick

2 whole cloves

1/4 teaspoon black peppercorns, very coarsely ground

1 cup bottled clam juice

1. Cut the fish into 4 pieces. Rinse the fish, place in a glass dish and sprinkle with the lime juice and salt. Cover and refrigerate for 1 hour.

2. In a large skillet, heat the olive oil over medium heat, add the onion and cook, stirring frequently, until golden, 7 to 8 minutes.

3. Coarsely chop the tomatoes into 1-inch pieces, saving the juices that collect around the tomatoes.

4. Add the garlic to the onions; add the tomatoes and juice, simmering for 5 minutes.

5. Combine the olives and capers; divide between 2 bowls, saving 1 bowl for garnish. To the other bowl add the jalapeno peppers, pickling juice, thyme, oregano and parsley. Place the bay leaves, cinnamon stick, cloves and peppercorns in a square of cheesecloth and tie with a piece of string.

6. Add the pickled ingredients and the spice bag to the tomatoes with the clam juice. Cover and simmer for 10 minutes. Remove the spice bag.

7. Rinse the fish and pat dry. Place in a lightly greased baking dish and cover with the sauce. Bake in a preheated 450-degree oven for 13 minutes per inch of thickness, or until the fish is no longer translucent.

8. Garnish the dish with the remaining olives and capers.