This Veracruz-style red snapper is one of the simplest ways to cook this fish. This recipe will serve 4, if you and your guests prefer hot dishes use a variety of chilies instead of jalapenos.

Ingredients:

* 1 Tbs. olive oil
* 1/2 onion, chopped finely
* 3 cloves garlic, chopped
* 2 Tbs. chopped parsley
* 1 red bell pepper, roasted and cut into strips
* 3 tomatoes, roasted and chopped
* sea salt and fresh ground pepper
* 1/2 C. green olives, pitted and chopped
* 2 jalapenos, chopped into rings
* 1 Tbs. vinegar from jalapenos
* 4 red snapper fillets, 4-5 oz. each
* 1 Tbs. lg. capers
* sprigs of fresh parsley

Directions:

Warm the oil in a large skillet and saute the onions, garlic, chopped parsley, and bell pepper for 5 minutes. Add the tomatoes then lower the heat and let simmer for 5 more minutes. Season to taste with salt and pepper. Add the olives, jalapenos, and vinegar and continue to simmer for 10 more minutes. Put the snapper fillets carefully into the skillet and blanket them with the sauce. Let them poach gently for 7-10 minutes, basting them frequently but carefully so they don't break apart. Serve smothered in sauce and topped with capers and parsley.