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4 servings
Ingredients:
• 1, (28-oz.) can plain (nothing-added) crushed tomatoes• 2 tbsp chopped non-perell capers
• 2 tbsp pitted green olives, chopped
• 2 jalapeno peppers, seeded and chopped
• 2 tbsp olive oil
• 1½ cups diced red bell peppers
• 1 tsp salt
• 2 scallions, minced
• 1 tbsp toasted slivered almonds
• 2 lbs. red snapper fillet, cut into 8, (4-ounce) pieces
Directions:
1. Pre-heat oven to 425°F.
2. Heat the olive oil in a 12-inch, oven-proof skillet. Add the scallions, green olives, capers, red bell peppers and jalapenos and cook for 2 minutes.
3. Add the crushed tomatoes and bring to a boil; simmer gently for 5 minutes.
4. Season the red snapper pieces with salt and put them into the skillet on top of the tomatoes.
5. Bring to a boil, cover the skillet with a lid or aluminum foil, and transfer skillet to the oven. Cook for 12 minutes.
6. Serve 2 pieces of fish with a quarter of the sauce.
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