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Creole Red Snapper

This recipe takes advantage of the summer bounty of tomatoes and peppers from the garden.

bullet 1 Tbsp olive oil
bullet1/4 cup chopped onion
bullet1/4 cup chopped seeded pepper (green or hotter)
bullet1 garlic clove, minced
bullet2 large fresh tomatoes, cored and chopped
bullet2 teas low-sodium Worcestershire
bullet2 teas red wine vinegar
bullet2 Tbs chopped fresh basil
bullet1/4 teas seasoned pepper, or freshly ground black pepper
bulleta dash or two of hot sauce
bullet2 Red Snapper fillets


Heat the oil in a skillet, adding the onions, peppers and garlic. Sauté until tender. Add the tomatoes and remaining ingredients except the fish.  Bring to a boil, then add fillets, spooning the sauce over the fish. Reduce heat and cover. Simmer for 15 minutes or until fish flakes easily with a fork.


Adapted from recipe found at: ""


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