Ingredients

Main

• 2 Second City Snapper filets 
• 1 1/2 tablespoons (23 ml) paprika 
• 1 tablespoon (15 ml) white vinegar 
• 3/4 teaspoons (3.8 ml) dried oregano 
• 1 garlic clove, minced 
• 1/4 teaspoons (1.3 ml) cumin 
•  Juice of 2 limes 
•  Splash of olive oil 

Vera Cruz Salsa

• 1 red bell pepper 
• 5 mini sweet peppers 
• 2 serrano chilies 
• 5 plum tomatoes 
•  Olive oil for brushing the veggies 
•  Coarsely ground salt and pepper 
• 1 cup (240 ml) pitted Manzanilla olives, chopped 
• 1/4 cups (60 ml) fresh chopped cilantro 
• 1 tablespoon (15 ml) capers, drained 
• 1 teaspoon (5 ml) fresh thyme leaves 
• 1 teaspoon (5 ml) Mexican oregano 
• 2 tablespoons (30 ml) red wine vinegar 
• 1/4 cups (60 ml) extra virgin olive oil 
•  Juice of 1 lime