Snapper In Garlic And Red Pepper Sauce

• 7 oz. snapper fillet
• flour to coat fish
• 1 tsp. minced garlic
• 1 heaping tsp. diced red bell pepper
• 1/4 small yellow onion, julienned
• 1 oz. corn oil or vegetable oil
• 4 oz. fish stock (if not available, use clam juice diluted to one part water, two parts clam juice)
• 1/2 tsp. tomato paste
• salt to taste
• fresh lemon juice
• pinch of thyme
• 1 tsp. finely minced parsley leaves

1. Flour fish on both sides.
2. Heat oil in 10-inch skillet.
3. (Do not let the pan get too hot.)
4. Place the fish, skin side down, in the hot oil and let brown.
5. It may be advisable to turn your flame down a bit at this point.
6. Turn the fish over.
7. Add the onion, bell pepper and garlic.
8. Stir them together, being careful not to break fish.
9. Add the fish stock and cover.
10. Raise the flame and bring fish to a boil.
11. Lower to medium until fish is cooked, about 1 minute.
12. Remove fish from the pan and place on warm plate.
13. Add tomato paste, a little cayenne pepper (optional) to the pan.
14. Mix well and bring to a boil.
15. Turn flame off and add parsley, thyme, lemon juice and salt.
16. Pour sauce over fish and serve immediately

snapper fillet, flour, garlic, red bell pepper, yellow onion, corn oil, fish stock, tomato paste, salt, lemon juice, thyme, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645112 (may not work)