Stuffed Snapper Veracruz

Ingredients

• 6 servings bell peppers and jicama julienned for garnish
• 1 tablespoon brined capers drained
• 0.3 cup cooking wine dry red
• 2 cups fire-roasted tomatoes diced
• 3 cloves garlic finely sliced
• 0.5 cup bell pepper green julienned seeded
• 0.3 cup olives green sliced
• 1  jalapeño minced seeded
• 6 servings kosher salt and freshly cracked pepper black
• 6 servings lime wedges for garnish
• 6 servings mexican beers cold for serving
• 0.3 cup olive oil 
• 3 teaspoons oregano fresh chopped
• 0.5 cup bell pepper red julienned seeded
• 0.5 medium onion red julienned
• 3 pound pink snapper whole
• 2 tablespoons tomato paste 
• 6 servings fried tortilla strips crispy for garnish
• 0.3 cup vermouth 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• spatula
• kitchen twine

Directions

1. Preheat the oven to 350 degrees F.
2. Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives andcapers until just softened, about 5 minutes.
3. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more.
4. Remove from the heat.
5. Season with salt and pepper.
6. Transfer to a bowl and set aside to cool.
7. Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
8. Bring the remaining oil to medium-high heat in a large, nonstick skillet.
9. Sprinkle thefish on both sides, and place in the skillet once the oil begins to smoke lightly. Searuntil the skin browns on the bottom,3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven.
10. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout,12 to 15 minutes.
11. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
12. Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute.
13. Remove the kitchen twine from the fish.
14. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
15. Transfer portions to plates.
16. Garnish with lime wedges and serve with a nice, cold Mexican beer.