Red Snapper Veracruz

INGREDIENTS

• 4 tablespoons (1/2 stick) unsalted butter
• 1 medium onion, chopped
• 1 (8-ounce) container sliced button mushrooms
• 1/2 green bell pepper, chopped
• 1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
• 1 (14 3/4-ounce) can tomato puree
• 1 (14 3/4-ounce) can diced tomatoes, drained
• 1/2 cup dry white wine
• 4 tablespoons chili sauce (such as Heinz)
• 3 tablespoons fresh lemon juice
• 3 tablespoons capers, drained
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 garlic cloves, minced
• 1/2 tablespoon dried thyme
• 1/4 teaspoon salt, plus more to taste
• 2 pounds fresh red snapper fillets
• 1/2 pound shrimp, peeled and deveined
• Freshly ground black pepper