1/4 cup Spanish olive oil
2 cups chopped yellow onions
Freshly ground black pepper
2 tablespoons chopped garlic
3 fresh jalapenos, stemmed, seeded and finely chopped
1 1/2 cups fresh tomatoes, seeded and chopped
1/4 cup finely chopped fresh parsley
18 large capers
18 large green olives, pitted
2 bay leaves
6 red snapper fillets, about 6 ounces each
3 tablespoons fine dried bread crumbs
3 cups cooked long-grain white rice, warm
1 pound plantains, peeled, sliced 1/4-inch thick and Sauteed
1/4 cup finely chopped fresh cilantro leaves
6 wedges fresh lime
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