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Serves/Makes: 6

Ingredients:

• 6 Red snapper fillets (about 6 ounces each)
• 2 Tablespoons butter
• Salt and pepper to taste
• Tomato sauce

How to cook Mexican Red Snapper Pescado:

• Twenty minutes before serving, preheat the oven to 375 degrees F.
• Rinse the Red Snapper fillets, pat dry and season with salt and pepper. Melt butter in skillet and brown Red Snapper fillets slightly on both sides.
• Transfer to a greased baking dish. Spoon tomato sauce to completely cover Red Snapper fillets. Cover pan with aluminum foil and bake 10 to 15 minutes.

Tomato Sauce Ingredients:

• 1 Tablespoon oil
• 4 cloves garlic, chopped
• 1/2 cup onions, finely chopped
• 2 pounds tomatoes, peeled and finely chopped
• 1 green bell pepper, cut into strips
• 2 bay leaves
• 1 teaspoon oregano
• 1/2 cup green olives, chopped
• 1/4 cup capers
• 1 teaspoon salt
• 1/2 teaspoon pepper

How to cook Tomato Sauce:

• Heat oil in large saucepan.
• Add garlic and onion, saute for about 3 minutes.
• Add the tomatoes and bring to a boil.
• Add the bell pepper and stir for 2 minutes.
• Add salt, pepper, bay leaves and oregano.
• Return to a boil, cover and cook on low heat for about 8 minutes.
• Add olives, capers and cook another 5 minutes.
• Correct seasonings, remove from heat.
• Remove bay leaves and set mixture aside.

This recipe for Mexican Red Snapper Pescado serves/makes: 6

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Main Ingredient: Snapper
Preparation Method: Baked
Cuisine: Mexican