Source: Las Camelias, San Rafael, California

1 pound red snapper fillets
2 tomatoes, cored and cut into 1/4- inch dice
1/2 onion, cut into 1/4-inch dice
1 to 3 jarred pickled jalape?s, drained and cut into 1/4-inch dice
1 tablespoon butter
Juice of 1 lime
1/2 bunch cilantro, coarsely chopped
Salt, to taste
Warm corn tortillas or tortilla chips

Cut the snapper fillets lengthwise into 2 or 3 strips, then finely slice across the grain. Set aside.

Combine the tomatoes, onion and jalape?s in a small bowl. Set aside.

Melt the butter in a large saut?pan over medium-high heat. Add the fish and saut?for about 3 minutes, or until it turns white. Add the tomato mixture and cook, stirring, stir for 2 to 3 minutes longer. Stir in the lime juice and cilantro. Season with salt.

Serve with warm corn tortillas or corn chips.

Serves 4 to 6.