Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Seafood
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Lisa Hlavaty FDGN81A
1 1/4 lb Fresh red snapper fillets
-boned
1/4 c All purpose flour
1 pn Salt and pepper
1 tb Butter or margarine
-----SAUCE-----
1 tb Butter or margarine
1 Red bell pepper -- julienned
1 Green bell pepper -- julienned
1 Medium onion -- sliced
2 Cloves garlic -- minced
2 Jalapeno peppers -- seeded,
-chopped
6 Large roma tomatoes -- peeled,
-chopped, seeded
1/4 c Black olives -- sliced
1 tb Capers -- drained
1 Bay leaf
1/2 c Dry white wine or water
1/2 ts Granulated sugar
1 pn Cinnamon
To prepare sauce; In a large skillet, heat butter. Add
onions and garlic. Cook until onions are clear but not
brown. Add all peppers and the tomatoes. Cook about 5
minutes. Add olives, capers, bay leaf and wine. Simmer
for 3 minutes. Add sugar and cinnamon. Simmer for 2
minutes. Remove from heat. Set aside. To prepare
fish; On a platter, mix flour, salt and pepper.
Lightly coat fillets on both sides. In a large
skillet, heat butter over medium high heat. Cook
fillets about 3 mintues per side. Place fillets in an
ovenproof dish. Pour sauce over fish. Bake at 325F for
10 to 15 minutes.
