| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Main dish, Seafood, Mexican | 3 | Servings |
INGREDIENTS
| -Melanie Miguel MJNT73C | ||
| 1 1/2 | lb | Red snapper |
| 4 | Roma tomatoes | |
| 1 | Med. onion; diced | |
| 2 | Garlic cloves; minced | |
| 2/3 | c | Fresh parsley; minced |
| 3 | tb | Olive oil |
| Salt/coarsely ground pepper | ||
| 1 | Lemon or lime |
INSTRUCTIONS
(Red Snapper, Veracruz style) Heat oven to 375F. In a large piece of aluminum foil, place the snapper. Pour the oil over the top, and then place the other ingredients over that, except for the lemon or lime. Bake for 45 minutes. Let stand unopened for 15 minutes. Open & squeeze the lime over it. FROM MELANIE MIGUEL From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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