Red Snapper Veracruz - cooking recipe

Ingredients

2 garlic cloves
1/2 tsp. salt
1/2 c. fresh lime juice
3 1/2 or 4 lb. whole red snapper, cleaned
1 1/2 c. chopped onion
1 1/2 Tbsp. minced garlic
3 bay leaves
1 1/2 tsp. dried oregano
1 tsp. dried thyme
1/3 c. olive oil
2 (28 oz.) cans Italian plum tomatoes, including juice, chopped
3 pickled jalapeno peppers, seeded and cut into thin strips (1/4 c., wear rubber gloves)
1 c. coarsely chopped pimento stuffed green olives
3 Tbsp. capers
1/4 c. chopped fresh flat leaf parsley

Preparation

Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
With a sharp fork, poke holes in each side of the snapper several times.
Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.