Veracruz Fish With Shrimp - cooking recipe

Ingredients

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

Preparation

Preheat oven to 425 degrees.
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.
Place fish fillets in greased casserole dish. Spread minced garlic and lime juice over fish; set aside.
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.
Spoon tomato mixture on top of fish fillets. Sprinkle with capers.
Bake uncovered at 425 for 20 minutes.
Add shrimp and return to oven, uncovered, for 3-4 minutes to heat shrimp.
Serve.