Snapper with Tomato, Olives and Capers Recipe

Ingredients

• 1½ pounds snapper or another mild finfish fillet*
• Juice from one lime, plus 1 sliced lime, for garnish
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• Fresh parsley, for garnish
• 8 whole wheat tortillas, warmed
• Sauce: 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 15-ounce can no-salt-added diced tomatoes
• 2 to 4 tablespoons sliced, pitted green olives
• 1 tablespoon chopped, seeded jalapeno pepper
• 2 cloves garlic, minced
• 1 to 2 teaspoons drained capers
• 1 tablespoon dried oregano
• 1 teaspoon marjoram
• 1 bay leaf