------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Baked Red Snapper
Categories: Fish Mexican Main dish Vegetables
Servings: 8
2 lb Red Snapper Fillets; *
1 c Milk
1 t Oregano Leaves; Dried
1 ea Onion; Medium, Sliced
1/4 c Olive Or Vegetable Oil
1/2 c Ripe Olives; Pitted
1/4 c White Wine; Dry
1/4 c Lemon Juice
2 T Capers
1 t Cumin; Ground
1/2 t Salt
1/4 t Pepper
4 c Tomatoes; Chopped, 4 Large
2 ea Cloves Garlic;Finely Chopped
* Red Snapper Fillets should be cut into 8 serving pieces.
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Place fish fillets in a shallow glass or plastic dish. Mix milk and
oregano and pour over the fish. Cover and refrigerate at least 1 hour.
Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in
the remaining ingredients except the fish. Simmer, uncovered, until
thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain the
fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch
squares of heavy duty aluminum foil. Spoon some tomato mixture onto the
fish. Fold foil over the fish and seal securely. Place the foil packets
in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish
flakes easily with a fork, about 30 minutes. Serve with snipped fresh
cilantro and lemon wedges if desired.
