Saturday, April 23, 2005

Red Snapper With Vegetables


4 lg. cloves garlic, minced
3 tbsp. lime juice
2 lb. red snapper fillets (white fish or cod can be sub.)
1 tbsp. olive oil
1/2 c. each of yellow, red, poblano peppers, minced
1/2 jalapeno pepper, minced
2 tbsp. capers
1 tbsp. green olives
2 scallions, diced
3 med. tomatoes, peeled, seeded & diced
1/2 c. dry white wine
2 tbsp. white vinegar
2 tbsp. tomato paste
2 tsp. salt or to taste
2 tsp. Tabasco or to taste

Preheat oven to 350 degrees. Marinate fish in 1/2 of garlic and lime juice for 30 minutes.

Saute peppers in oil with other 1/2 garlic, capers, olives, scallions and tomatoes; cook for about 2 minutes. Whisk together wine, vinegar and tomato paste and add to vegetables. Cook for about 10 minutes until vegetables have softened. Add Tabasco and salt. Bake fillets for 15-20 minutes until done. Spoon sauce over top and serve.


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