Crock Pot Snapper Vera Cruz - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 -2 jalapeno pepper, finely chopped
1 (28 ounce) can tomatoes, drained and chopped
1/2 cup clam juice
1 lb red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal
2 tablespoons fresh lemon juice
1 tablespoon capers
10 pimento stuffed olives, thinly sliced

Preparation

In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
Add tomatoes and clam juice and bring to a boil.
Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
Stir in capers and pour mixture onto a warmed platter.
Garnish with sliced olives and serve.