Rick Bayless' Fish Veracruz Style

This got a big thumbs up from us all.  I prepare the sauce and then add it to a vegetarian version and the fish version (or chicken version).  It is Rick Bayless' recipe, slightly adapted and enhanced. The fish marinates for 1-4 hours. The sauce may be made 1-2 days ahead and kept in the refrigerator.

MARINADE
The marinade can be used on any of the proteins used.
4 lbs cleaned firm meaty fish such as grouper, snapper, black bass or pompano
OR 1 lb Shrimp
OR Chicken
OR Tofu
OR Jackfruit
juice of 2 limes
salt

SAUCE
1/4 cup olive oil
1 medium white onion, thinly sliced
4 large garlic cloves, peeled and finely chopped
3 lbs ripe tomatoes, peeled cored and chopped or 2 cans chopped tomatoes
1-2 oranges, peeled and diced or 1/4 to 1/2 cup orange juice
3 or 4 bay leaves
1 1/2 tsp dried oregano, preferably Mexican
3 tbsp Italian parsley, roughly chopped
1 c. green olives, pitted and sliced (preferably manzanillo)
1/4 c. capers, drained and rinsed
3 pickled jalapeno chiles, stemmed, seeded, and thinly sliced

1. MARINADE Cut two parallel slashes across each side of the fish.  Put the fish in a large baking dish. Drizzle both sides with lime juice and sprinkle liberally with salt, about 1 1/2 teaspoons per side. Cover and refrigerate for an hour or so (but no more than 4 hours).
2. SAUCE In a medium 4 to 5 quart pot, preferably a Dutch oven, heat the oil over medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook 1 minute more. 
3. Raise the heat to medium high and add the tomatoes, oranges, bay leaves, oregano, parsley, and half of the olives/capers/chiles. Simmer briskly, stirring frequently for about 5 minutes to evaporate some of the liquid. 
4. Reduce the heat to medium-low, stir in 1 cup of water and simmer for 15 minutes. Taste and season with salt, usually about 1 teaspoon.  Remove from the heat.
5. ADDING THE FISH/VEGGIES Separate the sauce into two pans, in proportion to the number of people being served by each pan. Add the fish to one pan and cover, simmering on the stove until it is flaky.  Optional: bake in the oven at 350F for 20 minutes. Add the zucchini, jackfruit, tofu or desired vegetarian option to the other pan, and simmer until vegetables are cooked.
6. SERVING Sprinkle the remaining olives, capers, and chiles on top of the fish and veggies. Transfer the fish and veggies to individual plates. Generously spoon sauce over each piece.