Veracruz Style Red Snapper

Rinse the Red Snapper thoroughly and pat dry with paper towels. Make 2-3 diagonal scores on each side of the fish. Season the Red Snapper generously inside and out with Salt, Black Pepper, and the juice from half of the Lime.

Heat Olive Oil in a large, oven-safe skillet or Dutch oven over medium heat. Add the White Onion and cook until softened, about 5-7 minutes.

Add the Garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.