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      RECIPE TITLE "Creole Red Snapper Recipe"
    Source: Eating Well,
    courtesy of Cooking.com

    yieldsServes 4   time--- difficultyeasy

    Club Med I is the world's largest sailboat, over 600 feet of luxury, designed to take guests to the islands of their fantasies. At lunchtime the kitchen offers specialties from the local cuisine. The following red snapper recipe was presented near the Carribean Island of Barbados.

      RECIPE INGREDIENTS

    4 tablespoons vegetable oil
    1/2 cup finely chopped onion
    1/2 cup finely chopped green bell pepper
    1/2 cup chopped scallions
    2-1/2 teaspoons finely chopped garlic
    1 cup chopped tomatoes, fresh or canned with juice
    1 lemon, peeled, seeded, and chopped
    16 small pitted whole olives
    Pinch of saffron
    4 red snapper fillets, skin on
    Juice of 1/2 lemon
    Fresh dill, for garnish (optional)

    Food Of Jamaica
    Food Of Jamaica Informative essays by Jamaican food experts plus best recipes from both traditional kitchens & well-known chefs. Gorgeous color photos.

      RECIPE METHOD

    Put the vegetable oil in a sauté pan. Over medium heat sauté the onion, pepper, and scallions until the pepper loses its raw green color, about 5 minutes.

    Add the garlic and sauté for 1 minute.

    Add the tomatoes and cook for another minute.

    Add the lemon, olives, and saffron, crushing the saffron between your fingers before you add it, in order to bring out the flavor. Stir and cook for 5 minutes.

    Put the fish fillets, flesh side down, into the pan. Cook for 3 minutes.

    Turn fish over carefully, using a spatula or two, and sprinkle with lemon juice, salt and pepper, to taste.

    Cover and continue to cook until desired doneness, approximately 3 more minutes.

    Carefully remove from the pan, and garnish with fresh dill if desired.

    Recipe reprinted by permission of Doubleday. All rights reserved.

      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 392 Fat: 18g Carbohydrates: 10g
    Cholesterol: 81mg Sodium: 260mg Protein: 46g
    Fiber: 2g % Cal. from Fat: 41% % Cal. from Carbs: 10%

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