Snapper Ceviche

1 pound skinless snapper fillets, cut into 1/4-inch dice
3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1 jalapeño, seeded and minced
1/2 cup finely diced red bell peppers
1/2 cup finely diced yellow bell peppers
1/2 thinly sliced small red onion
1 minced small garlic clove
Pinch of ground cumin
Pinch of crushed red pepper
1 tablespoon minced cilantro
1 tablespoon extra-virgin olive oil

In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, redonion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes.Stir in the cilantro and extra-virgin olive oil and serve.

Roasted Snapper "Veracruz" style with Saffron Rice and Summer Squash

4 6 oz filets of snapper skin on and scored
2 whole tomatoes diced
1/2 cup of green olives sliced
1 tablespoon of capers
1/4 cup diced red onion
1 whole lemon juiced
1/2 cup extra virgin olive oil
1/4 cup chopped parsley
1 tablespoon of chopped garlic
1 cup of jasmine rice with pinch of saffron threads
2 cups of chicken stock
1 lb each of zucchini and squash seeded and julienned to 1/2 thickness 

For the snapper filets take a sheet pan or glass casserole dish brush with olive oil and place snapper filets skin side down into oven at 425, Cook for approximately 6-8 minutes.  For the sauce Veracruz take all of the ingredients and toss together in the bowl set aside let it sit for 1 hour or more to have the flavors mixed well.
In a pot place your jasmine rice saffron threads and 2 cup of stock together bring to a boil when it reaches a boil shut of immediately cover and rice should be done in 20 minutes this is what we call 20 minute rice.  For the summer squash in a sauté pan put olive oil into pan once it becomes hot and is shimmering toss in your squash sauté for 5-8 minutes until it has broken down a bit if you would like put in 4 tablespoons of unsalted butter and fresh herbs and season vegetables with salt and pepper.   To prepare place rice in a bowl first followed by fish and topped with the Veracruz style sauce and arrange the bowl with your summer squash sauté. ENJOY!!!  Serves 4