Hot Socks Snapper with olive-Anchovy

1/4 c Unsalted butter
1/4 c Olive oil
2 lg Or
4 Cloves (small) garlic; finely minced
4 (6-8 oz) red snapper fillets
1/2 md Red onion; very thinly sliced; separated in rings
1/2 c Pimento stuffed green olives; thinly sliced
1 tb Finely chopped flat anchovy fillets
1/2 c Parched; peeled, finely chopped fresh Jalapeno chiles (can use pickled but flavor won't be as fresh)

In a large, heavy skillet, melt butter in oil. When butter is melted and hot, add garlic and let sizzle, but do not allow to brown. Add fish and reduce heat to medium-low. Cook, turning once, about 5 minutes per side or until light golden brown. Meanwhile, combine onion, olives, anchovies and jalapenos. Set cooked fillets on warmed plates; top evenly with olive mixture and serve. Makes 4 servings. (NOTE: See 'Parched Peppers' for instructions on making these)

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