>> we're doing a snapper veracruz. seared off earlier. we have onions, some garlic -- >> why do you like snapper? >> it's a local fish we have around and i can catch it in the morning before i come into work and then i can just cook it up. >> you do this? >> that would be nice. >> but it's a beautiful fish. it is considered a light fish? >> it's very light and very low fat content. so it actually is easy to pair it with different items because it doesn't overpower. >> okay. let's get started simmering here. >> exactly. so if you don't mind, let's go ahead and add in sort of our tomatoes. >> that's are just regular chopped tomatoes? >> exactly. pour it right in. we julienned those up. and some other items here. some parsley, a little bit of oregano, a little bay leaf, we have some capers, golden raisins, and some olives. >> tell me why you decide on the raisins. what do the raisins today? >> traditionally, this is bell pepper based with tomatoes but i wanted to add a little sweetness to it. >> when you say veracruz styl