Baked red snapper, valencia

Yield: 4 Servings

Measure Ingredient
1 pounds Red snapper fillets
\N \N Fresh lime juice of 2 limes
1 tablespoon Worcestershire sauce
¼ cup Olive oil
\N \N Fresh or dry rosemary to taste
2 tablespoons Olive oil
1 medium Yellow onion; peeled and diced
6 \N Cloves garlic; peeled and minced
15 ounces Tomatoes with liquid; peeled and diced
1 tablespoon Liquid hot sauce; (or more)
½ cup Fresh parsley; minced
1 tablespoon Fresh rosemary OR; minced
1 teaspoon Dried rosemary
1 slice Fresh ginger root; peeled, finely mince
1 tablespoon Granulated sugar
\N \N To taste salt and freshly ground black pepper
1 teaspoon Worcestershire sauce
1 tablespoon Parmesan cheese; freshly grated

MARINADE

SAUCE

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 10-inch 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@...> on Mar 17, 1998

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