Cozumel Red Snapper Vera Cruz

Cozumel Island is home to Vera Cruz-style red snapper. You can't bring it back, so create your own. For quicker cleanup, substitute a foil packet for the baking dish.

Prep: 25 min.   Bake: 35 min.   Makes: 4 servings

• 4 red snapper fillets (6 oz. each)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. white wine or chicken stock
• 2 large tomatoes, seeded and chopped
• 1 med. onion, chopped
• 1/3 c. pitted green olives, chopped
• 1 jalapeno pepper, seeded and minced
• 2 Tbs. capers, drained
• 2 garlic cloves, minced
• 3 Tbs. olive oil
• hot cooked Israeli couscous
• chopped fresh cilantro, optional

1. Sprinkle fillets with salt and pepper. Place in a greased 13 in. x 9 in. baking dish; drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
2. Bake at 375 degrees for 35-40 min. or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

NOTE: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.