Red Hot Snapper

• 2# red snapper fillets
• 1/8 tsp. pepper
• 1/8 tsp. Hawaiian red salt
• 1 tbsp. brown sugar
• 1 tbsp. chopped garlic
• 1/8 tsp.crushed red pepper
• 1 medium onion chopped
• 15.5 oz. can stewed tomatoes, undrained
• 1 tbsp. worcestershire sauce
• 6 cleaned whole mushrooms, sliced
• 1 tbsp. olive oil

1. Preheat oven to 425F.
2. Lay snapper fillets in a 9x13 glass baking dish.
3. Sprinkle with pepper, salt, brown sugar, chopped garlic, crushed red pepper, chopped onions, and worcestershire sauce.
4. Spoon on stewed tomatoes.
5. Bake in oven 15 minutes.
6. While baking, saute sliced mushrooms in olive oil, in small skillet, until tender.
7. After baking fish 15 minutes, sprinkle on sauteed mushrooms.
8. Bake an additional 8-10 minutes, or until fish is tender.

red snapper, pepper, hawaiian red salt, brown sugar, garlic, red pepper, onion, tomatoes, worcestershire sauce, mushrooms, olive oil

Taken from www.epicurious.com/recipes/member/views/red-hot-snapper-1209603 (may not work)