Spicy Snapper with Tomatoes and Olives

Pickled jalapenos (jalapenos en escabeche) give this Mexican dish a piquant chili flavor. If you want a result that is less spicy, use whole pickled jalapeno chilies and don't chop them. If you prefer fresh jalapenos, cut them in half lengthwise and put them in the dish to begin cooking along with the onion.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Spicy Snapper with Tomatoes and Olives
Review 1 for Spicy Snapper with Tomatoes and Olives
5 out of 5
5 out of 5
Naples FL
June 18, 2011
Cooks:Every day
Would You Recommend? Yes
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Super quick and easy
June 18, 2011
The only change I would make is to use A can of chopped or diced tomatoes instead of crushed. I also added some calamata olives as well.
Pros: Quick, Easy, Healthy, Will Make Again