2 jalapeno peppers, seeded and cut into thin strips
2 tablespoons capers, drained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
4 red snapper fillets (8 ounces each)
2 tablespoons lime juice
Salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup milk
3 tablespoons butter
3 tablespoons olive oil
In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.
Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.
In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.