Recipe - Hot Socks Snapper Wolive-Anchovy

One fourth cup Unsalted butter
One fourth cup Olive oil
2 lg Or
4 Cloves (small) garlic;
finely minced
4 (68 oz) red snapper fillets
One half md Red onion; very thinly
cut or sliced up ; separated in rings
One half cup Pimento stuffed green
olives; thinly cut or sliced up
1 tablespoon Finely chopped flat anchovy
fillets
One half cup Parched; peeled, finely
chopped fresh Jalapeno
chiles (can use pickled but
flavor won't be as fresh)

In a large, heavy skillet, melt butter in oil. When butter is melted and
hot, add garlic and let sizzle, but do not allow to brown. Add fish and
reduce heat to mediumlow. Cook, turning once, about 5 minutes per side or
until light golden brown. Meanwhile, combine onion, olives, anchovies and
jalapenos. Set cooked fillets on warmed plates; top evenly with olive
mixture and serve. Makes 4 servings. (NOTE: See 'Parched Peppers' for
instructions on making these)

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.