Veracruz-Style Florida Snapper

Ingredients

Preparation

Preheat oven to 400 degrees. Preheat a large oven-safe sauté pan over medium-high heat. On a clean cutting board, make several slices into the thickest part of the fish, all the way to the bone. Season each fish with 1 tablespoon of seafood seasoning blend, making sure to get the spice mixture into the slices in the fish. Add the olive oil to the preheated sauté pan. Carefully place each fish in the pan. Cook fish for 2 to 3 minutes on each side, until a light crispy crust is formed. Carefully remove the fish from the pan onto a plate or platter. In the same pan, add the onions. Cook while stirring, until slightly translucent and fragrant. Add the chopped garlic, diced tomatoes, olives, capers, 1 tablespoon seafood seasoning blend, chopped fresh oregano, pickled jalapeños and lemon juice. Stir ingredients and add the vegetable broth. Bring ingredients to a boil. Carefully add the fish back into the pan with the sauce mixture. Place the sauté pan in the oven to cook for 8 to 10 minutes, or until the fish is cooked throughout. Place each of the cooked snapper on a clean plate and carefully return the sauce to the stove on medium heat. Stir the unsalted butter into the mixture that the snapper was cooked in, until incorporated fully. Taste and adjust seasoning with sea salt and fresh ground pepper. Evenly distribute the sauce over each cooked Florida snapper. Garnish with sliced lemon and chopped fresh parsley. Serve warm.