Recipe for Hot Socks Snapper with Olive/Anchovy Topping

Ingredients

• 4 fillets snapper, about 6-8 oz. each
• 1/4 cup unsalted butter
• 1/4 cup olive oil
• 2 large cloves fresh garlic, finely minced
• 1/2 medium red onion, thinly sliced
• 1/2 cup pimento stuffed olives, sliced crosswise
• 1 Tbsp finely chopped anchovy fillets
• 1/2 cup jalapeños, parched, peeled, seeded, and finely chopped.