| 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
A Message from our Provider:
“The best mathematical equation I have ever seen: 1 cross + 3 nails = 4 given.”