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Creole Red Snapper
This recipe takes
advantage of the summer bounty of tomatoes and peppers from the garden.
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1 Tbsp olive oil
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| 1/4 cup chopped onion |
| 1/4 cup chopped seeded
pepper (green or hotter) |
| 1 garlic clove, minced |
| 2 large fresh tomatoes,
cored and chopped |
| 2 teas low-sodium
Worcestershire |
| 2 teas red wine vinegar |
| 2 Tbs chopped fresh
basil |
| 1/4 teas seasoned
pepper, or freshly ground black pepper |
| a dash or two of hot
sauce |
| 2 Red Snapper fillets |
PREPARATION:
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: "Myrecipes.com"
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