Finely chop the onion, garlic, and jalapeño. In a large skillet, heat olive oil over medium heat, add the chopped onion, garlic, and jalapeño; sauté for about 5 minutes until softened.

Stir in the diced tomatoes, sliced olives, and capers; let the mixture simmer for 10 minutes until thickened.

Pat dry the red snapper fillets, season with salt and pepper. In another skillet, heat olive oil over medium-high heat and lay the fillets skin-side down; cook for 4-5 minutes until skin is crispy.

Gently flip the fish and cook for an additional 2-3 minutes until lightly browned and cooked through.

Pour the sauce over the cooked snapper, reduce heat to low, cover, and cook for 5-7 minutes until flavors meld.

Garnish with chopped cilantro and parsley, squeeze lime juice over the dish, and serve immediately.