1/2 Spanish Onion, Diced
1/2 Cup Capers
1 Clove Garlic, Minced
5 Shallots, Minced
2 Tablespoons Parsley, Chopped
5 Beefsteak Tomatoes, Diced
1/4 Cup Fresh Basil, Chopped
1/2 Tablespoon Sea Salt
1/2 teaspoon Freshly Milled Black Pepper
3 Limes, juiced
1 Cup Extra Virgin Olive Oil
6 Yellowtail Snapper Filets
Salt and Freshly Milled Black Pepper, To Taste
Preheat oven to 375°F with rack in the center position.
Rinse fish filets in cold water, and lightly season with salt, and Freshly milled black pepper. Reserve in the refrigerator while you prepare the sauce.
Mix all remaining ingredients in a non-reactive bowl to thoroughly combine. Refrigerate 1 hour prior to cooking to allow flavors to blend.
Heat Sauté pan over medium heat, and add 1 tablespoon olive oil to sear the snapper filets for 3 minutes on each side, or until lightly golden.
Transfer filets to a non-reactive baking dish, and cover with sauce.