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| Ingredients: | 4 fillets | snapper, about 6-8 oz. each | |
| 1/4 cup | unsalted butter | ||
| 1/4 cup | olive oil | ||
| 2 large cloves | fresh garlic, finely minced | ||
| 1/2 | medium red onion, thinly sliced | ||
| 1/2 cup | pimento stuffed olives, sliced crosswise | ||
| 1 Tbsp | finely chopped anchovy fillets | ||
| 1/2 cup | jalapeños, parched, peeled, seeded, and finely chopped. |
| Instructions | ||
| 1. | Mix onion, olives, anchovies, and jalapeños. | |
| 2. | In a heavy skillet, melt butter in oil. | |
| 3. | When butter is hot, add garlic and let sizzle, BUT DO NOT ALLOW TO BROWN. Add fish and reduce heat to medium-low. | |
| 4. | Cook fish, turning once, about 5 minutes each side, until light golden brown. | |
| 5. | Set cooked fillets on warmed plates, spread olive mixture evenly over top, and serve. | |