RED SNAPPER WITH TOMATO CAPER SAUCE Adapted from: Stop and Smell the Rosemary: Recipes and Traditions to Remember by Junior League of HoustonServings: 4 TOMATO CAPER SAUCE: 3 tablespoons olive oil 1 onion, chopped 3 cloves garlic, minced 1 can (14 oz) chopped tomatoes 4 Roma tomatoes, peeled, seeded and diced 1/4 cup parsley, minced 3 tablespoons capers, rinsed and drained 2 teaspoons fresh oregano, minced 1 1/2 pounds fresh red snapper fillets, skin removed To make the sauce, heat oil in a medium skillet. Add onion and cook until transparent. Add garlic, tomatoes, parsley, capers and oregano. Bring to a boil. Reduce heat. Simmer covered 5 minutes. Remove lid and simmer 15 minutes more. Heat oven to 450 degrees F. Place snapper in a lightly oiled baking dish. Top with sauce. Bake 12 to 15 minutes or until fish is cooked through.
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