Red Snapper Veracruz

Directions

1. Heat 2 tsp olive oil over medium heat in a medium sauce pan. Cook onion for 5 minutes, stirring frequently until soft. Stir in garlic and cook for 1 minute. Add tomatoes, olives, capers, oregano, and bay leaf and simmer for 5 minutes. Stir in lime juice, lime zest, parsley, and season to taste with salt and pepper. Keep warm.
2. Coat a nonstick grill pan or saute pan with remaining tsp olive oil. Pat Red Snapper filets dry and season with salt and pepper. Grill or pan sear for just 3-4 minutes per side, starting skin side down for crispy results. Serve snapper topped with tomato sauce.
3. Tip: If you’re in a hurry you can also cook your Oceanbox Red Snapper filets right in the Veracruz sauce. Just add filets to sauce (spooning some sauce over the top of the filets), cover the pan, and cook over medium heat for 7-8 minutes or until the filets flake easily with a fork.