Made famous in the port city of Veracruz, Mexico, this spicy dish combines jalapeños, olives, tomatoes, and oregano in a pan sauce that surrounds the firm-fleshed snapper as it cooks. Serve with lime wedges and white rice or a simple green salad.

　　

Ingredients

serves 4

　　2 tablespoons vegetable oil, such as safflower

　　1 large onion, thinly sliced

　　4 garlic cloves, minced

　　1 to 2 tablespoons finely chopped pickled jalapeño chiles

　　3 plum tomatoes, seeded and chopped

　　1/2 cup water

　　1/2 cup coarsely chopped pitted green olives

　　1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)

　　4 skinless snapper fillets (1 1/2 pounds)

　　Coarse salt and freshly ground pepper

　　Lime wedges, for serving

　　

Step 1

Heat oil in a large skillet with a tight-fitting lid over medium-high. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and jalapeño; cook, stirring, 1 minute. Add tomatoes and the water; cook until liquid is almost evaporated, 6 to 8 minutes. Stir in olives and oregano.

　　

Step 2

Season snapper fillets on both sides with salt and pepper. Reduce heat to medium; nestle fillets in sauce. Cover, and cook until fish is opaque throughout, 5 to 7 minutes. Serve immediately, spooning sauce over fish, with lime wedges.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.