<<Disclaimer: Verify this information before applying it to your situation.>> Fish and Sauce For my fish I made a Veracruz-style sauce. I chopped half an onion and 2 chiles from the garden. There are several varieties out there but I only recognize 4 of them. These chiles are from one of the plants I don't recognize. I sauteed the onion and chile in olive oil and butter over a low heat so the onions got soft but not brown. When the onions were soft I added 4 chopped cloves of garlic. I continued cooking over the same low heat for another minute and then added a tomato. The tomato was from the garden (Champion variety). I had peeled, seeded, and chopped it before adding it to the pan. I added 6 sliced pimento stuffed olives and a heaping teaspoon of capers. I tasted. Not quite. I added a little Kosher salt and some freshly ground pepper. Taste again. You know, sometimes you do something that's not very complicated but hits the target. This tasted so good I was thinking about eating the sauce the way it was.