Pescado a la Veracruzana

Season the red snapper fillets generously with salt, black pepper, and the juice from the lime. Set aside to marinate while preparing the sauce.

Dice the white onion finely and mince the garlic cloves. Slice the chiles güeros into rounds; you may remove the seeds if a milder heat is preferred. Roughly chop the fresh parsley.

Prepare the ripe Roma tomatoes by scoring a small 'X' on their bottoms. Blanch them in boiling water for about 30 seconds, then immediately transfer them to an ice bath. Peel the skins, core the tomatoes, and then roughly chop them.