Marinade

½ – Cup olive oil

1 – Cup lime juice

1 – Cup tomato juice

½ – Cup Red wine vinegar

2 – Cups yellow onions cut into 1 inch pieces

2 – Cups tomatoes large dice

1 – Each green, red and yellow bell peppers cut into 1 inch pieces

2 – Jalapeños finely chopped

1 – Cup cilantro

½ – tsp. ground fresh black pepper

4 – Tbsp. minced garlic

3 – lbs. red snapper fillet

 

In mixing bowl add onions bell peppers and jalapeño. Cover and place in microwave for 10 minutes to soften vegetables.  Remove and let cool and then add oil, tomato juice, lime juice, vinegar, ½ of the cilantro, tomatoes, pepper, and garlic.  Reserve ½ cup marinade liquid.

 

Place fillets in marinating dish and pour marinade over fillets.  Marinade 2 hours.  Turning periodically.

 

Take 2 or 3 ribbed tin foil pans and make lots small holes in bottom of pan.  With slotted spoon put a layer of vegetables on bottom of pan.  Add fillets and add remainder layer of vegetables over fillets.

 

Place pans on barbeque and cook on medium heat for 8 to 10 minute or until fish starts to flake.  Periodically baste the fillets with the reserved marinade while cooking.

 

Serve and garnish with remaining cilantro.

 

Note:  You can also prepare this dish stovetop in a large deep skillet.

 

 

 

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