Recipe - Red Snapper Veracruz

Lisa Hlavaty FDGN81A
1 One fourth pound Fresh red snapper fillets;
boned
One fourth cup All purpose flour
1 pn Salt and pepper
1 tablespoon Butter or margarine

SAUCE
1 tablespoon Butter or margarine
1 Red bell pepper; julienned
1 Green bell pepper; julienned
1 Medium onion; cut or sliced up
2 Cloves garlic; minced
2 Jalapeno peppers; seeded,
chopped
6 Large roma tomatoes; peeled,
chopped, seeded
One fourth cup Black olives; cut or sliced up
1 tablespoon Capers; drained
1 Bay leaf
One half cup Dry white wine or water
One half teaspoon Granulated sugar
1 pn Cinnamon

To prepare sauce; In a large skillet, heat butter. Add onions and garlic.
Cook until onions are clear but not brown. Add all peppers and the
tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf and wine.
Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes. Remove
from heat. Set aside. To prepare fish; On a platter, mix flour, salt and
pepper. Lightly coat fillets on both sides. In a large skillet, heat butter
over medium high heat. Cook fillets about 3 mintues per side. Place fillets
in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15
minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini