Veracruz-Style Red Snapper Fillets with Tomatoes, Capers and Olives

INGREDIENTS

2 tbsp

Chicken broth or fish broth

Red snapper, fresh fillets

2 cans

each) diced tomatoes

1/4 cup

Cilantro or flat-leaf parsley, fresh

6 cloves

Garlic

Green onions

Jalapeno

Lemon or lime, wedges

1/4 cup

Capers

1 cup

Green olives, pitted

Pepper, Freshly ground

1 tsp

Salt

1/4 cup

Olive oil, extra-virgin