| 4 | | Red (6-ounce) snapper fillets |
| | MARINADE |
| 3 | tb | Fresh lime juice |
| 3 | | Garlic cloves |
| 2 | | Dried bay leaves |
| 1 1/2 | ts | Dried crushed oregano |
| 3/4 | c | Olive oil or less as desired |
| | Salt and pepper to taste |
| | TOMATO SAUCE |
| 3/4 | c | Olive oil |
| 7 | | Garlic cloves, divided |
| 2 | c | Finely chopped white onion |
| 2 1/4 | lb | Tomatoes, finely chopped |
| 3/4 | c | Pimento-stuffed green olives, finely chopped |
| 1/4 | c | Capers |
| 6 | | Fresh bay leaves or 3 dried |
| 1 1/2 | ts | Crushed dried oregano |
| 2 | | Sprigs fresh thyme or 1 teaspoon each dried |
| 2 | | Sprigs fresh marjoram or 1 teaspoon each dried |
| | Salt to taste |
| 1/2 | ts | Freshly ground black pepper |
| 4 | oz | Chilies gueros(from an 8-ounce can) |
