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  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Serves: 4

A delicious and vibrant, do-ahead, sauce that can be used on all types of seafood.


4, 5 oz. red snapper fillets

1 lime, cut in half

coarse kosher salt


2 T. olive oil

1 c. white onion, chopped

1/2 c. green bell pepper, chopped

2 bay leaves

1 t. dried oregano

2 cloves garlic, chopped

1/2 t. coarse kosher salt

1/4 t. fresh ground black pepper

1-28 oz. can plum tomatoes, with juice

1/2 c. pimento stuffed green olives, coarse chopped

1/3 c. pickled jalapenos, sliced

2 T. capers

juice of 1/2 of lime

1 T. flat leaf parsley, chopped

1 lime, cut in wedges for garnish

Sprigs of fresh parsley, garnish 

To Prepare

To prepare the sauce, add oil to a heavy large skillet over medium-high heat. Add onions, bell pepper, garlic, bay leaves, oregano, salt and pepper. Stir for about 5 minutes until onion becomes soft and translucent.

Crush tomatoes with your hands and add them, with their juice, to the skillet. Add olives, jalapenos and capers. Simmer for about 10 minutes until sauce thickens. Stir in flat leaf parsley and squeeze of lime. Adjust seasoning. This can be made a day ahead. Cover and refrigerate until ready to use.

Preheat oven to 425°.  Season snapper fillets with salt, pepper and a squeeze of lime juice. Spray a large baking dish with non-stick cooking spray. Spread 3 tablespoons of sauce on the bottom of the dish. Arrange fish on top of sauce. Spoon the remaining sauce over fish. Bake, uncovered, for about 15-18 minutes, until the fish is opaque.



To Serve

Carefully transfer to plates. Garnish with fresh parsley and lime wedges.

Pair with Marques de Caceres Rioja.


Eddie's Recipe Tip:

Eddie’s Tip: Create a zesty seafood stew using this sauce with chunks of swordfish, shrimp and mussels.