Veracruz Fish With Shrimp

• cups water↗6 cups
• lb unpeeled fresh shrimp↗3⁄4 lb
• fish fillets (halibut preferred)4
• garlic cloves, minced↗2 cloves
• cup lime juice↗1⁄4 cup
• small onion, chopped↗1
• medium bell pepper, chopped↗1
• cups roma tomatoes, peeled and chopped↗2 cups
• large fresh jalapeno pepper, seeded and diced↗1
• tablespoon olive oil↗1 tablespoon
• bay leaf↗1
• teaspoons dried oregano↗1 1⁄2 teaspoons
• cup roughly chopped stuffed green olive1⁄4 cup
• tablespoons capers, drained and rinsed↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Bring water to boil; add shrimp, and cook 3-5 minutes until opaque. Drain. immerse in ice water bath to chill. Peel and devein shrimp; set aside.

3. 3

   Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.

4. 4

   Heat olive oil in skillet. Saute onion, bell pepper, and jalapeno in olive oil until vegetables are tender. Add tomatoes, bay leaf, oregano and olives. Saute for 4-5 minutes; remove bay leaf.

5. 5

   Spoon tomato mixture on top of fish fillets. Sprinkle with capers.

6. 6

   Bake uncovered at 425 for 20 minutes.

7. 7

   Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.

8. 8

   Serve.