Gerry decided he wanted to cook dinners this weekend and so he decided Red Snapper Veracruz style sounded perfect. He started with the sauce by sauteing thinly sliced onions in olive oil until tender. He then added canned tomatoes, coarsely chopped green olives, capers, finely chopped jalapeno, minced garlic, dried oregano, dried thyme, salt and pepper and allowed everything to simmer for about 15 minutes to cook down a bit.
The snapper had diagonal slashes cut into it and each slash got rubbed with fresh lime juice and salt. Two large romaine lettuce leaves were lightly brushed with olive oil and went on the grill. The fish fillets went on the lettuce leaves and allowed to grill for 8 minutes. Two more oiled romaine leaves went on the grill next to the fillets and each fillet was carefully rolled over to the new lettuce leaf. He continued to grill the fish for another 8 minutes. Once done the lettuce leaves were discarded since their purpose was solely to protect the delicate fish.
He served the fish over mashed potatoes topped with the sauce and a side of oven roasted asparagus.
A fabulous Saturday night dinner!