In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 3 minced garlic cloves, and 1 finely chopped jalapeño; sauté for about 5 minutes until softened and fragrant. Stir in 1 can of diced tomatoes, ½ cup of olives, and 2 tablespoons of capers. Allow the mixture to simmer for 10 minutes, stirring occasionally.

Pat 4 red snapper fillets dry with paper towels. Season both sides generously with salt and black pepper. In a separate skillet, heat 2 tablespoons of olive oil over medium-high heat. Carefully place the fish skin-side down in the hot oil and sear for about 3-4 minutes.

Once the skin is crisp, gently flip the red snapper fillets and pour the prepared sauce over the fish. Cover the skillet with a lid, reduce the heat to low, and cook for an additional 8-10 minutes.

Remove the skillet from heat and carefully transfer the red snapper to plates. Spoon the remaining sauce over the fish and garnish generously with chopped cilantro and parsley. Finish with a squeeze of fresh lime juice.