Spicy Red Snapper
4 6-ounce red snapper fillets
1 ½ teaspoons fresh lemon juice
1 Tablespoon vegetable oil
1/2 cup chopped green bell peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 Tablespoon chopped fresh parsley
1/2 teaspoon dried basil, crumbled
1/2 teaspoon cayenne pepper
Fresh ground pepper
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese
1/8 teaspoon favorite hot pepper sauce (such as Tabasco)
Prepared cooked rice to serve on the side.
Preheat oven to 350’F. Sprinkle the fillets with lemon juice. Heat oil in a
skillet over med-low heat. Stir in the bell peppers and onions and cook until
softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving
fillets in the skillet, add the wine, parsley, basil, cayenne and pepper. Cover
and simmer 2 minutes.
Transfer to an ovenproof glass baking dish. Spoon tomatoes over the fish.
Sprinkle with Parmesan cheese and hot pepper sauce. Bake in oven until fish is
opaque, about 8 minutes. Serve immediately with rice.
Makes 4 servings