Recipe - Baked Red Snapper Valencia

1 pound Red snapper fillets

MARINADE
Fresh lime juice of 2 limes
1 tablespoon Worcestershire sauce
One fourth cup Olive oil
Fresh or dry rosemary to
taste

SAUCE
2 tablespoon Olive oil
1 md Yellow onion; peeled and
minced
6 Cloves garlic; peeled and
minced
15 ounce Tomatoes with liquid; peeled
and minced
1 tablespoon Liquid hot sauce; (or more)
One half cup Fresh parsley; minced
1 tablespoon Fresh rosemary OR; minced
1 teaspoon Dried rosemary
1 sl Fresh ginger root; peeled,
finely mince
1 tablespoon Granulated sugar
To taste salt and freshly
ground black pepper
1 teaspoon Worcestershire sauce
1 tablespoon Parmesan cheese; freshly
grated

If you like a lot of sauce and want to serve this with rice or pasta,
double the sauce ingredients. Any firm fish can be substituted for the
snapper.

To absorb excess water in fish, place fillets on paper towels and squeeze
gently. Combine marinade ingredients and pour over fish in a zipper bag.
Refrigerate for an hour or so; turning occassionally.

When ready to prepare, heat 2 tablespoons of olive oil in a 10inch frying
pan over medium heat and add onion and garlic. Cook until onion is soft and
translucent, about 4 minutes. Add remaining ingredients, except fish.

Cook, uncovered, over low heat until sauce is thick and smooth, about 15
minutes. Meanwhile, preheat oven to 425 degrees. Place fish fillets in a
single layer in a baking dish. Pour sauce over fish and bake, uncovered,
until fish flakes when pierced with fork, about 20 minutes.

Serve hot from the baking dish.

Recipe by: The Basic Gourmet, modified by Candice Valencia

Posted to TNT Recipes Digest by "Art Guyer" ThePoint@beachlink.com on Mar
17, 1998