Categories: Fish/sea, Mexican 
      Yield: 4 servings 
  
      1    Snapper, 3 lb                       1    Bay leaf 
      1 ts Salt                              1/4 ts Oregano 
      2 tb Lime juice                         12    Olive, green; halved 
      2 lb Tomato                              2 tb Capers 
    1/4 c  Olive oil                           2    Jalape¤os en escabeche 
      1    Onion; finely sliced              1/2 ts Salt 
      2    Garlic clove                        3 tb Olive oil 
  
  Slice the onions finely.  Peel and slice the garlic.  Cut the jalape¤os 
  into strips.  Set them all aside. 
   
  Clean the fish, leaving the head and tail on.  Prick the fish on both sides 
  with a coarse-tined fork, rub in the salt and lime juice, and set aside in 
  the dish to season for about two hours. 
   
  Skin, seed, and chop the tomatoes roughly.  Set them aside. 
   
  Heat the oil and fry the onion and garlic, without browning, until they are 
  soft.  Add the tomatoes, with the bay leaf, oregano, olives, capers, 
  jalape¤os, and salt to the pan and cook the sauce over a brisk flame until 
  it is well seasoned and some of the juice has evaporated--about ten 
  minutes.  Pour the sauce over the fish. 
   
  Sprinkle the olive oil over the sauce and bake the fish for about twenty 
  minutes, uncovered, on one side.  Turn the fish over and continue baking it 
  until it is just tender--about 30 minutes.  Baste the fish frequently with 
  the sauce during the cooking time. 
   
                                The Cuisines of Mexico 
                                Diana Kennedy