Snapper supreme spread

 
                           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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