Caribbean Style Red Snapper

• 1/3 c. olive oil
• 2 c. tomatoes
• 1/4 c. parsley
• 1 1/2 c. onion, minced
• 1/2 c. celery, minced
• 1 Tbsp. garlic, minced
• 1/2 c. ripe olives, sliced
• 2 Tbsp. orange rind, grated
• 1/2 c. almonds, slivered
• 2 Tbsp. paprika (sweet)
• 1/2 tsp. sage
• 1/4 tsp. cinnamon
• 1/2 tsp. turmeric
• 1/2 tsp. red pepper, crushed
• mace to taste
• nutmeg to taste
• salt to taste
• 8 lb. red snapper fillets (6 oz.)
• salt to taste
• pepper to taste
• 1 1/2 c. green olives
• 1 c. scallions, minced
• 1 c. red bell peppers, grilled, skinned and julienned
• 1/4 c. capers

1. Simmer olive oil, tomatoes and parsley for 5 minutes.
2. Combine next 14 ingredients and add to first mixture.
3. Simmer over high heat for 5 minutes.
4. Reserve.
5. Place snapper in a roasting pan. Season with salt and pepper.
6. Combine green olives, scallions, red bell peppers and capers.
7. Spread on fillets.
8. Pour reserved sauce over.
9. Bake at 375u0b0 for 20 minutes.
10. Serves 8.

olive oil, tomatoes, parsley, onion, celery, garlic, ripe olives, orange rind, almonds, paprika, sage, cinnamon, turmeric, red pepper, mace, nutmeg, salt, red snapper, salt, pepper, green olives, scallions, red bell peppers, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480725 (may not work)