2 tbsp. unsalted butter
1/4 c. olive oil
8 (6 oz.) red snapper fillets
1 lg. onion, chopped
2 cloves garlic, minced
Juice of 2 limes
6 lg. tomatoes, peeled, seeded, chopped
Salt and pepper to taste
2-3 canned jalapeno peppers, chopped
1 bunch chopped fresh cilantro

Saute fish fillets over medium heat in butter and oil (about 4 minutes) until they are golden. Remove from pan and transfer to platter to keep warm.

Saute onion and garlic in same pan until soft and translucent. Do not brown. Add lime juice, tomatoes and jalapenos and stir.

Reduce heat and cook uncovered for 10 minutes. Add salt and pepper to taste.

Return fish to pan and spoon sauce over each fillet. Cover the pan and cook to heat through, about 1 minute.

Transfer fish and sauce to a hot platter and sprinkle with plenty of fresh chopped cilantro.