Ingredients
2 tablespoons canola oil
1 large onion, thinly sliced
4 minced cloves garlic
1 to 2 tablespoons chopped pickled jalapenos
3 plum tomatoes, seeded and chopped
1/2 cup chopped green olives
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
4 (6 ounces each) skinless snapper fillets
Coarse salt and ground pepper
Lime wedges, for serving
Preparation
Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute. Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano. Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.
