1. Veracruz-Style Red Snapper 2. Mexican-Inspired Veracruz Red Snapper 3. Ingredients: 4 red snapper fillets (about 6 ounces each) 2 tablespoons olive oil 1 medium onion, sliced 3 cloves garlic, minced 2 medium tomatoes, chopped 1/2 cup green olives, sliced 1/4 cup capers, drained 1/2 cup tomato sauce 1/2 cup dry white wine (optional, substitute with chicken broth if preferred) 1/4 cup fresh cilantro, chopped 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 bay leaf Salt and pepper to taste Lemon wedges for serving Directions: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent, about 5 minutes. Stir in the chopped tomatoes, olives, capers, tomato sauce, wine (or chicken broth), cilantro, oregano, cumin, bay leaf, salt, and pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together. Place the snapper fillets into the skillet, spooning the sauce over the top. Cover and cook for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork. Serve the Veracruz-style red snapper with lemon wedges on the side.