For the Sauce:

• 1 tbsp extra virgin olive oil
• 2 cloves minced garlic
• 1/3 cup white onion, finely diced
• 2 cups roma tomatoes, seeds removed and diced small about 3 tomatoes
• 2 tbsp jarred pickled jalapenos, very finely diced
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1 cup canned crushed tomatoes
• 1/2 cup pimiento stuffed olives, sliced
• 1 tbsp capers, drained and rinsed
• 1/2 tsp dried oregano
• 1 tbsp lime juice
• 1 tbsp parsley, finely chopped

For the Red Snapper:

• 2 [6 - 8 ounce] filets of red snapper (or any white, flakey fish)
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp avocado oil

For the Zucchini and Squash:

• 1 tbsp olive oil
• 1 medium zucchini, cut in half lengthwise and sliced thin
• 1 medium squash, cut in half lengthwise and sliced thin
• kosher salt, to taste
• black pepper, to taste
• 1 lime, cut into wedges for serving