Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C. tomato juice
1 Medium onion -- chopped
1 Tsp. oregano
1 Dash cumin
2 green chilies -- chopped
1 Clove garlic -- minced
1 Tsp. basil
1 each -- cut in 1-inch
pieces:
1 Stalk celery -- bell pepper
and zucchini
1 Tsp. chili powder
1 Dash coriander
1 Lb. red snapper fillets
1/2 onion -- sliced

Place juice, garlic and chopped onions in saucepan and
bring to simmer. Add all the herbs and chilies and continue to
simmer 1 hour. Cut fillets into 4 ounce servings and place in
baking dish. Add vegetable pieces to fish. Cover with sauce.
Bake 25 minutes at 400 degrees. Garnish with parsley and lemon.
Serves 6; 190 calories.

Ingredients
-4 red snapper filets
-1 tsp.salt
-1/4 cup lemon juice
-2 tbsp. olive oil
-1 1/2 tsp. finely chopped garlic
-1 tsp. oregano
-2 ripe tomatoes sliced 1/4 inch thick
-1 tbsp.chopped fresh parsley

Preheat oven to 400 deg.F. Pat filets dry and salt & pepper to taste. Mix lemon juice, olive oil, garlic, & oregano in a small mixing bowl. Pour half into a shallow baking dish and lay filets in mix sides touching, then pour rest of mix over the filets. Place the tomato slices over the filets and place the dish in the oven for 12 minutes to cook. serve at once.

Delicious! Excellent complemented with new potatos smothered in a bernaese sauce, fresh carrots, and a lite white wine!