Olive oil to coat pan

2 fillets of Red Snapper

Salt & pepper

 

2 oz. yellow bell pepper, cut into strips

2 oz. red bell pepper, cut into strips

2 oz. red onion, cut into strips

2 oz. sliced green olives, rinsed

2 oz. capers, rinsed

1 oz. garlic, minced

½ fresh lemon

½ fresh lime

 

Splash White wine

¼ cup fish stock (or water)

 

8 oz. diced tomatoes

¼ oz. fresh Mexican oregano

 

2 cups cooked, heated white rice.

 

Heat a large sauté pan over medium heat with enough olive oil to coat the bottom of the pan.With a sharp knife, make score marks on the skin side of the Snapper, this will prevent it from curling up in the pan. Season the Snapper fillets with salt and pepper, and place skin side up in the pan. Saute for two minutes, then turn the fillets over and add the bell peppers, onions, olives, capers, garlic, lemon and lime. Shake the pan to distribute the veggies, and turn heat to low, simmer for three minutes, then splash with the wine and add the tomatoes and oregano. Add the fish stock, turn heat to medium low, cover and simmer until fish is cooked and veggies are soft. Add more stock if needed. Remove fish from pan, place atop white rice. Pour the veggies over the fish and serve.