|Red snapper||2 Pound, frozen|
|Lemon juice||2 Tablespoon|
|Tomatoes||1 Pound, cored seeded, and finely chopped (3 Cups)|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Snipped parsley||1 Tablespoon|
|Snipped mint||1 Tablespoon|
|Olive oil||3 Tablespoon|
|Jalapeno pepper||1 Small, rinsed seeded and cut into strips|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Snipped thyme||1 Tablespoon|
Thaw fish, if frozen.
Sprinkle with some salt and drizzle with the lemon juice; set aside.
In a 12-inch skillet cook chopped tomatoes, onions, garlic, parsley, and mint in hot oil till onion is tender but not brown.
Add jalapeno pepper strips, olives, capers, bay leaf, and thyme.
Heat to boiling.
Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.
Transfer fish and vegetables to platter; keep warm.
Discard bay leaf.
Boil cooking liquid, uncovered, 3 minutes or till reduced to V2 cup.
Pour over fish and vegetables.
Garnish with parsley, capers, and tomato, if desired.