*  Exported from  MasterCook  *
 
                             BAKED RED SNAPPER
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       tb           Capers
    1       t            Cumin -- Ground
      1/2   ts           Salt
      1/4   ts           Pepper
    4       c            Tomatoes -- Chopped, 4 Large
    2       ea           Cloves Garlic -- Finely Chopped
 
   *    Red Snapper Fillets should be cut into 8 serving
   pieces. 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.
  
 
 
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