------------- 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.
 
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