*  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

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