Baked Red Snapper

Recipe Ingredients

2 lbs	908g / 32oz	Red snapper fillets - *
1 cup	237ml	Milk
1 teaspoon	5ml	Oregano leaves - dried
1		Onion, medium - sliced
1/4 cup	59ml	Olive or vegetable oil
1/2 cup	118ml	Ripe olives - pitted
1/4 cup	59ml	White wine - dry
1/4 cup	59ml	Lemon juice
2 tablespoons	30ml	Capers
1 teaspoon	5ml	Cumin - ground
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Pepper
4 cups	250g / 8.8oz	Tomatoes, chopped - 4 large
2		Garlic cloves - finely chopped

Recipe Instructions

Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350F. Drain the fish fillets and pat dry.

Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired.

Hints

*Red Snapper Fillets should be cut into 8 serving pieces.

Source:
The California Pistachio Commission

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