HUACHINANGO VERACRUZANA (Snapper Veracruz) Great with rock fish!

Here's a great recipe for rock fish with a South of the border flair.  This is one of my favorite rock fish recipes.
Ingredients needed:
•   1/4 cup Spanish olive oil
•   2 cups chopped yellow onions
•   Salt
•   Freshly ground black pepper
•   2 tablespoons chopped garlic
•   3 fresh jalapenos, stemmed, seeded and finely chopped (more or less to taste)
•   1 1/2 cups fresh tomatoes, seeded and chopped (canned tomatoes will work too)
•   1/4 cup finely chopped fresh parsley
•   18 large capers
•   18 large green olives, pitted
•   2 bay leaves
•   6 red rock fish fillets, about 6 ounces each
•   3 tablespoons fine dried bread crumbs (reduce or omit for wetter sauce)
•   3 cups cooked long-grain white rice, warm
•   1/4 cup finely chopped fresh cilantro leaves
•   6 wedges fresh lime

In a large skillet, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté until lightly caramelized, about 6 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves. Season with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes. Season both sides of the fillets with salt and pepper. Lay the fillets in the sauce, covering each fillet completely with the sauce. Cover and cook for 8 to 10 minutes or until the fillets start to flake. Remove the fish and place in the center of each serving plate. Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly. Remove from the heat and spoon over the fish. Serve the fish with the rice. Garnish with cilantro and lime wedges.