Snapper Supreme Spread

* Exported from MasterCook *

Snapper Supreme Spread

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red snapper fillets
3 tablespoons fresh lemon juice
dash salt and pepper
1 8 oz can Italian tomato sauce
3 tablespoons chopped green bell pepper
6 pimiento-stuffed olives -- chopped
1 tablespoon minced onion
1 tablespoon capers
2 tablespoons juice from capers
2 bay leaves
1/4 teaspoon garlic powder
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
6 drops Tabasco® sauce

Cut the red snapper into bite-sized pieces. Place in a baking dish and
sprinkle with lemon juice. Season with salt and pepper.

Place remaining ingredients in a frying pan and simmer for 1 hour.

Pour seasoned tomato sauce on top of the fish. Bake in a 350° F oven for 30
minutes.

Remove the bay leaves. Stir mixture until fish flakes and is thoroughly
combined. Cool, then refrigerate. Serve chilled in a lettuce-lined bowl
accompanied by crackers or rye rounds.

Do-Ahead Note: Snapper supreme can be made ahead of time and frozen.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net

- - - - - - - - - - - - - - - - - -