Here are a couple of my favorite recipes:
Mexican Lime Snapper
1 lb. red Snapper
2 Tbsp. butter
2 medium tomatoes, chopped
3 Tbsp. fresh lime juice
4 oz. can diced green chilies
1 Tbsp. finely chopped fresh parsley
1/8 tsp. salt
2 cloves fresh garlic, chopped fine
1/8 tsp. black pepper
Lime slices
Sauté onion in butter until tender.
Add remaining ingredients except fish and lime slices.
Bring to a boil, reduce heat and simmer 10 minutes.
Place fish in skillet, spoon sauce over fish.
Cover and simmer for 10 more minutes or until fish flakes easily.
Serve with lime slices as a garnish.
Serve with lime slices as a garnish.
This one is the best!
Mexican Red Snapper
1/4 cup olive oil
1/4 cup olive oil
2 cloves minced garlic
3/4 cup dry red wine
1 canned jalapeno pepper, seeded and chopped
1/2 tsp. salt
1 1/2 lbs. Red Snapper Fillets
1 cup chopped onion
1 (16 oz.) can tomatoes, drained and chopped
1/2 tsp. dried cilantro leaves
1/4 tsp. pepper
1/4 cup sliced olives
Preheat oven to 350 F.
Grease pan.
In a medium frying pan, sauté onion and garlic in oil about 5 minutes.
In a medium frying pan, sauté onion and garlic in oil about 5 minutes.
Add tomatoes, wine, pepper, cilantro, salt and pepper.
Cook about 5 minutes more.
Arrange fish Fillets in baking pan.
Pour the sauce over the fish to cover completely.
Sprinkle top with sliced olives.
Bake for 25 minutes or until fish flakes easily with fork.
Enjoy and God bless,
Steve
