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                         Snapper Supreme Spread

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Spreads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      pound         red snapper fillets
  3      tablespoons   fresh lemon juice
         dash          salt and pepper
  1      8 oz can      Italian tomato sauce
  3      tablespoons   chopped green bell pepper
  6                    pimiento-stuffed olives -- chopped
  1      tablespoon    minced onion
  1      tablespoon    capers
  2      tablespoons   juice from capers
  2                    bay leaves
    1/4  teaspoon      garlic powder
    1/4  teaspoon      dried marjoram
    1/4  teaspoon      dried oregano
    1/4  teaspoon      dried thyme
  6      drops         Tabasco® sauce

Cut the red snapper into bite-sized pieces.  Place in a baking dish and
sprinkle with lemon juice.  Season with salt and pepper.

Place remaining ingredients in a frying pan and simmer for 1 hour.

Pour seasoned tomato sauce on top of the fish.  Bake in a 350° F oven for 30
minutes.

Remove the bay leaves.  Stir mixture until fish flakes and is thoroughly
combined.  Cool, then refrigerate.  Serve chilled in a lettuce-lined bowl
accompanied by crackers or rye rounds.

Do-Ahead Note:  Snapper supreme can be made ahead of time and frozen.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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