Red Snapper a La Veracruzana Recipe

Ingredients For Red Snapper a La Veracruzana Recipe

• 1 tablespoon Extra virgin olive oil
• 2 Cloves minced garlic
• 0.33000000000000007 cup White onion, finely diced
• 2 cup Roma tomatoes, seeds removed and diced small about 3 tomatoes
• 2 tablespoon Jarred pickled jalapenoes, very finely diced
• 0.5 teaspoon Kosher salt
• 0.5 teaspoon Freshly cracked black pepper
• 1 cup Canned crushed tomatoes
• 0.5 cup Pimiento stuffed olives, sliced
• 1 tablespoon Capers, drained and rinsed
• 0.5 teaspoon Dried oregano
• 1 tablespoon Lime juice
• 1 tablespoon Parsley, finely chopped
• 6 ounce 2 [ ] filets of red snapper
• 0.5 teaspoon Kosher salt
• 0.25 teaspoon Freshly cracked black pepper
• 2 tablespoon Avocado oil
• 1 tablespoon Olive oil
• 1 Medium zucchini, cut in 1/2 lengthwise and sliced thin
• 1 Medium squash, cut in 1/2 lengthwise and sliced thin
• As required Kosher salt, to taste
• As required Black pepper, to taste
• 1 Lime, cut into wedges for serving