Shrimp And Red Snapper Veracruz
|Red snapper fillets||1 Pound, skinned (Fresh Or Frozen)|
|Tomato||1 Small, peeled, seeded, and chopped|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Bottled hot pepper sauce||4 Dash (Several Dashes Required)|
|Canned small shrimp||4 1⁄2 Ounce, drained, rinsed (1 Can)|
|Dry white wine||1⁄4 Cup (4 tbs)|
Thaw fish, if frozen; set aside.
In 12 x 7 1/2 x 2-inch baking dish combine tomato, onion, green pepper, butter, chili sauce, parsley, capers, lemon juice, garlic, thyme, and hot pepper sauce.
Cover with waxed paper and cook at HIGH for 6 minutes till onion is tender.
Stir in shrimp and wine.
Place fish fillets atop, overlapping thin edges of fillets; spoon some of the sauce over fish.
Cover and cook at HIGH for 7 minutes till fish flakes easily when tested with a fork, giving dish a half turn after 4 minutes.