Title: Baked Red Snapper
Categories: Mexican Seafood
Yield: 8 Servings
| 2 | lb | Red Snapper Fillets; * |
| 1 | c | Milk |
| 1 | ts | Oregano Leaves; Dried |
| 1 | | Onion; Medium, Sliced |
| 1/4 | c | Olive Or Vegetable Oil |
| 1/2 | c | Ripe Olives; Pitted |
| 1/4 | c | White Wine; Dry |
| 1/4 | c | Lemon Juice |
| 2 | tb | Capers |
| 1 | ts | Cumin; Ground |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | c | Tomatoes; Chopped, 4 Large |
| 2 | | Cloves Garlic;Finely Chopped |
* Red Snapper Fillets should be cut into 8 serving pieces. Place fish
fillets in a shallow glass or plastic dish. Mix milk and oregano and pour
over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion
in the oil in a 10-inch skillet until tender. Stir in the remaining
ingredients except the fish. Simmer, uncovered, until thickened, about 15
minutes. Heat the oven to 350 degrees F. Drain the fish fillets and pat
dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty
aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the
fish and seal securely. Place the foil packets in an ungreased jelly roll
pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork,
about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if
desired.