Snapper Sauce Creole
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1 servings
1 ea garlic clove
1 ea onion
1/2 ea bell pepper
1 tb capers
1 tb chili powder
1 ts salt
1/4 ts pepper
1/4 ts cloves
1/4 ts allspice
10 ea ripe olives, pitted
3 ea tomatoes, chopped
1 butter or margarine
1 ea red snapper, 3-4 lb
Mince and brown in one cup olive oil the garlic, onion and bell pepper.
Next add capers, chili powder, salt, cloves, allspice, pepper, olives and
tomatoes. Place fish in baking pan or dish. Brush with melted butter or
margerine. Pour sauce over the fish and bake for 35 minutes at 375 degrees
or until flaky, basting 2 or 3 times. Also for: Any ole fish will do.
Suggestions: Try substituting another sauce. Recipe date: 11/28/87
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