Red Snapper Veracruz

Heat large saucepan until it’s nice and hot. Add enough oil to cover bottom of pan, then more as needed. Add garlic; saute until light brown. Quickly add onions and peppers; saute over medium heat until tender. Add tomato puree and thyme sprigs; simmer 15 minutes. Add olives; continue to simmer for another 15 minutes. Add capers, salt and pepper; continue to simmer another 10 minutes. Remove thyme sprigs and keep sauce warm.

Preheat oven to 350°. Salt and pepper fish on both sides. In a steel-handled 12-inch saute pan, pour in enough olive oil to come up sides of pan about 1/4 inch. Heat on medium-high until oil begins to smoke. Gently place snapper in pan, skin-side down. When skin begins to brown, about 1 minute, remove and transfer to a rack set on a sheet pan. Continue with the remaining fish, adding more oil of necessary. When ready to serve, bake for 5 to 10 minutes or until the flesh firms, and cracks easily under pressure. Do not turn over. This will ensure crisp skin and tender, moist flesh. Spoon sauce into warmed plates. Place fish on top, skin-side up. Squeeze fresh lime over the fish just before serving.