Stuffed Snapper Veracruz

Ingredients

• 1/4 cup olive oil
• 1/2 medium red onion, julienned
• 1/2 cup julienned green bell pepper, seeded and membrane removed
• 1/2 cup julienned red bell pepper, seeded and membrane removed
• 1 jalapeno, seeded and minced
• 1/4 cup sliced green olives
• 1 tablespoon drained brined capers
• 3 cloves garlic, finely sliced
• 2 tablespoons tomato paste
• 1/4 cup dry red wine
• 2 cups fire-roasted diced tomatoes
• 3 teaspoons chopped fresh oregano
• Kosher salt and freshly cracked black pepper
• One 3-pound pink snapper, whole, scaled, gutted
• Julienned bell peppers and jicama, for garnish
• 1/4 cup vermouth
• Crispy tortilla strips, for garnish
• Lime wedges, for garnish
• Mexican beers, cold, for serving

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