Prep Time: Approx. 20 min.
Cook Time: Approx. 10-15 min.*
Makes 4 servings

VERACRUZ SAUCE
4 tablespoons vegetable oil
3 cloves garlic, minced
2 medium onions, sliced
4 large fresh tomatoes, peeled and
quartered
½ cup sliced green olives
Salt and pepper to taste
FISH
2 ½- to 3-pound whole red snapper fillet
Oil for lubricating fish and greasing grill
Fresh lime juice

1. SAUCE: Heat 4 tablespoons oil in a saucepan; sauté garlic and onions in it until tender, stirring occasionally. Mix in tomatoes and olives and continue cooking over medium heat for 6-8 minutes. Season to taste with salt and pepper. Remove saucepan from heat and reserve. Reheat when ready to serve.
2. Grill red snapper: Brush red snapper with vegetable oil and sprinkle with lime juice, including cavity. Place snapper on prepared grill and cook for 6-10 minutes or use a greased double layer of aluminum foil poked with holes. Brush fish with oil and turn with spatula. Continue cooking 2-3 minutes, depending on the thickness of fish, until the fish begins to flake when tested with fork. Place fish on heated platter and pour heated Veracruz Sauce over top. * TIP: Serve with boiled new potatoes.

Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960