Baked Red Snapper, Valencia

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Title: Baked Red Snapper, Valencia
Yield: 4 Servings
Categories: Fish, Rice, Seafood


1 lb Red snapper fillets

Fresh lime juice of 2 limes
1 tb Worcestershire sauce
1/4 c Olive oil
Fresh or dry rosemary to

2 tb Olive oil
1 md Yellow onion; peeled and
6 Cloves garlic; peeled and
15 oz Tomatoes with liquid; peeled
-and diced
1 tb Liquid hot sauce; (or more)
1/2 c Fresh parsley; minced
1 tb Fresh rosemary OR; minced
1 ts Dried rosemary
1 sl Fresh ginger root; peeled,
-finely mince
1 tb Granulated sugar
To taste salt and freshly
-ground black pepper
1 ts Worcestershire sauce
1 tb Parmesan cheese; freshly

If you like a lot of sauce and want to serve this with rice or pasta,
double the sauce ingredients. Any firm fish can be substituted for the

To absorb excess water in fish, place fillets on paper towels and squeeze
gently. Combine marinade ingredients and pour over fish in a zipper bag.
Refrigerate for an hour or so; turning occassionally.

When ready to prepare, heat 2 tablespoons of olive oil in a 10-inch frying
pan over medium heat and add onion and garlic. Cook until onion is soft and
translucent, about 4 minutes. Add remaining ingredients, except fish.

Cook, uncovered, over low heat until sauce is thick and smooth, about 15
minutes. Meanwhile, preheat oven to 425 degrees. Place fish fillets in a
single layer in a baking dish. Pour sauce over fish and bake, uncovered,
until fish flakes when pierced with fork, about 20 minutes.

Serve hot from the baking dish.

Recipe by: The Basic Gourmet, modified by Candice Valencia

Posted to TNT Recipes Digest by "Art Guyer" on Mar
17, 1998