RED SNAPPER VERACRUZ-STYLE ENJOY DAN:

             RED SNAPPER VERACRUZ STYLE by CHEF DAN:

Serves 2

INGREDIENTS:

2 boneless red snapper fillets, about 8 ounces

2 tablespoon olive oil

2 limes cut in half

Cayenne, coarse, salt and freshly ground black pepper to taste

1/2-onion, cut in half and then very thin slices

1 tablespoon capers and juice

1 jalapeno, seeded and sliced

6 garlic cloves, peeled and left whole

1 cup cherry tomatoes, halved

4 fresh spring’s rosemary

A handful torn fresh cilantro

DIRECTIONS:        (PRE-HEAT THE OVEN TO 425 DEGREES)

1.   In a bowl mix cayenne, coarse salt and freshly ground black pepper

2.   Place the fillets in a large bowl.

3.   Season generously with cayenne mixture.

4.   Squeeze 1/2-the lime juice over the fish and refrigerate up to 4 hours.

5.   In a 13-x-9-inch baking dish that has been sprayed with cooking spray.

6.   Scatter half the onions over the bottom of the dish.

7.   Arrange 1/2-the tomatoes on the onions.

8.   Repeat till all the onions and tomatoes are used.

9.   Then scatter half the cilantro, rosemary spring and jalapeno.

10.                Season with salt, pepper, and squeeze more lime juice over the top.   

11.                Top with seasoned filets.

12.                Scatter olives, reaming cilantro, rosemary and jalapeno over the fillets.

13.                Tuck garlic cloves every ware.

14.                Drizzle with a little olive oil.

15.                Bake casserole dish covered for 20 minutes.

16.                Uncover and bake for 10-14-minutes.

     ENJOY DAN:                           BON-APPETITE!!