In a large skillet, heat the olive oil over medium heat and saute the onion until
translucent, 3 or 4 minutes.
Add the fillets, and saute each side for about 3 minutes. When both onion
and fish fillets are golden, remove from heat.
Serve with avocado sauce on top of or on the side of the snapper fillets.
Place the diced avocado pieces in a food processor, and process for about
2 minutes, until pureed.
Cut the hard-boiled eggs in half, and separate yolks from whites. Chop the
whites and reserve.
Add the cooked egg yolks and the capers to the avocado mixture, and
process for 30 seconds longer. Leave the motor running, and dribble in
in the oil in a slow steady stream. Do the same for the vinegar and mix until thoroughly
Transfer to a sauce or gravy boat, and top with chopped olives and egg
whites. Season with salt and pepper