RED SNAPPER VERACRUZ (revised 5-24-2003)

Servings: 6

(6)  8-ounce snapper fillets ( about three pounds of filet -no skin)

1/2 stick of melted butter
Salt and Pepper
1 tablespoon chopped garlic
3 tablespoons tomato paste
2 to 3 tablespoons  sliced green olives (vary with taste ! These can really take over the taste)
1/4 cup olive oil
1 cup Chablis wine (cooking white wine)
1 teaspoon Mexican oregano spice
1/2 cup water

Prepare and keep separate all of these chopped veggies.
1/2 cup chopped red onion
1/2 cup chopped green pepper and red pepper mixed
1/2 cup diced tomato

Use two containers to combine ingredients. 

Place the Onions, Garlic and Olive oil in one small container or mix it in your pan.

Mix all other ingredients in the other container including the half stick of butter. Chop the butter into smaller pieces.

On low heat, Sauté onion and garlic in olive oil until soft (about 10 minutes). They will appear slightly browned. 
Pour in all remaining  ingredients and  mix well.  Bring to boil and simmer 15 minutes (or until the mix has reduced).

Spray a baking dish or pan with non-stick spray. Place fish fillets on the pan and sprinkle with salt and pepper.

Pour the VERACRUZ sauce (you will have about 2 cups) over snapper filets. Cover the dish with foil. Cut small holes in the foil to vent. 
Bake at 325F for 20 minutes, until fish flakes easily. 

Serve.  
Servings: 6