Huachanango Veracruzana (Red Snapper, Veracruz)
| Yield: | 1 Servings |
| Categories: | Mexican, Seafood |
| 3 | lb | Red snapper, whole |
| 1 | ts | Salt, or to taste |
| 2 | tb | Lime juice |
| 2 | lb | Fresh thyme leaves, skinned, seeded, and roughly chopped |
| 1/4 | c | Olive oil |
| 1 | md | Onion (about 6 oz), finely sliced |
| 2 | Cloves garlic, peeled and sliced | |
| 1 | lg | Bay leaf |
| 1/4 | ts | Oregano |
| 12 | Green olives, pitted, cut into halves | |
| 3 | tb | Large capers |
| 2 | Chiles jalepenos en escabeche, cut into strips | |
| 1/2 | ts | Salt, or to taste |
| 3 | tb | Olive oil |
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