Name: Baked Red Snapper #3
Ingredients: 2 lb Red snapper fillets; cut into 8 serving pieces; 1 c Milk; 1 ts Oregano leaves; dried; 1 md Onion; sliced; 1/4 c Olive or vegetable oil; 1/2 c Pitted ripe olives; 1/4 c Dry white wine; 1/4 c Lemon juice; 2 tb Capers; 1 ts Ground cumin; 1/2 ts Salt; 1/4 ts Pepper; 4 c Tomatoes; chopped; 2 Cloves garlic; finely chopped

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Vegetables		Fish	8	Servings

INGREDIENTS

2	lb	Red snapper fillets; cut into 8 serving pieces
1	c	Milk
1	ts	Oregano leaves; dried
1	md	Onion; sliced
1/4	c	Olive or vegetable oil
1/2	c	Pitted ripe olives
1/4	c	Dry white wine
1/4	c	Lemon juice
2	tb	Capers
1	ts	Ground cumin
1/2	ts	Salt
1/4	ts	Pepper
4	c	Tomatoes; chopped
2		Cloves garlic; finely chopped

INSTRUCTIONS

From: Wendy Lockman <wlockman@ra1.randomc.com>
Date: Sun, 11 Feb 1996 10:35:49 -0500
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.
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