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1
Preheat the oven to 350 degrees F.
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2
Add half of the oil to a large saucepan or skillet over medium heat.
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3
Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes.
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4
Add the garlic, and sweat until just aromatic, about a minute.
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5
Stir in the tomato paste and deglaze with the red wine.
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6
Stir in the tomatoes and bring the pan to medium-high heat.
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7
Reduce until the liquid is almost evaporated, about 7 minutes.
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8
Fold in the oregano, mixing well.
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9
Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more.
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10
Remove from the heat.
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11
Season with salt and pepper.
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12
Transfer to a bowl and set aside to cool.
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13
Score both sides of the fish.
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14
Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside.
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15
Secure with three evenly spaced lengths of kitchen twine.
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16
Bring the remaining oil to medium-high heat in a large, nonstick skillet.
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17
Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly.
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18
Sear until the skin browns on the bottom, 3 to 4 minutes.
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19
Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven.
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20
Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes.
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21
Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
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22
Put the skillet back over medium-high heat and add the remaining stuffing.
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23
Deglaze the pan with the vermouth and stir to combine.
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24
Cook for about 1 minute.
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25
Remove the kitchen twine from the fish.
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26
Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
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27
To serve: Transfer portions to plates.
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28
Garnish with lime wedges and serve with a nice, cold Mexican beer.
