Pescado a la Veracruzana
| Yield: | 6 Servings |
| Categories: | Fish |
| 3 | tb | Olive oil |
| 3 | md | Onions; sliced thin |
| 4 | Cloves (large) garlic; peeled and lightly mashed | |
| 8 | Large; ripe tomatoes, peeled, seeded; and roughly chopped | |
| 1/4 | c | Chopped Italian parsley |
| 2 | tb | Vinegar |
| 1 | ts | Salt (approximately) |
| 2/3 | c | Sliced green olives |
| 1/4 | c | Capers |
| 3 | Canned Jalapeno chiles; thinly sliced | |
| 2 1/2 | lb | Fresh fish fillets |
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