| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh tomatoes (3 large) |
| 4 |
|
Red snapper fillets; about 1-1/2 pounds total |
| 1 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground black pepper |
| 1/4 |
c |
Freshly squeezed lime juice |
| 2 |
tb |
Olive or vegetable oil |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
tb |
Oregano leaves |
| 3/4 |
ts |
Crushed garlic |
INSTRUCTIONS
Use fully ripe tomatoes. Core tomatoes; cut into 1/4-inch slices; set
aside. Preheat oven to 400 degrees. Season filets on both sides with salt
and black pepper. In a 13x9x2-inch baking dish, place filets in a single
layer skin side down. In a small bowl combine lime juice, oil, parsley,
oregano and garlic; pour over fish. Turn fish skin side up; arrange tomato
slices over fish. Bake until filets flake easily with a fork, 12-15
minutes. Sprinkle with additional fresh parsley, if desired. Serve from
baking dish. Serves 4.
"TOMATO LOVERS RECIPES", FLORIDA
TOMATO COMMITTEE
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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