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Red Snapper Naples
Italians are to seafood what Germans are to beer. The Italian coastal fishing is remarkable, and thus their diet and recipes are renowned. However, the USA is no minnow net when it comes to fishing or seafood recipes. As a chef/owner of gourmet restraurants, I had to use only tried and true recipes.. This is one of those.. :)

4 fresh red snapper fillets, 6-8 oz. each
Juice of two lemonds (or for Veracruz, limes)
1/4 cup olive oil
2 cloves garlic, chopped
2 yellow onions, cut into thin strips
2 green bell peppers, cut into thin strips
4 oz salad shrimp, or diced gulf shrimp
4 medium ripe tomatoes, cubed
1 Tbs. chopped flat Italian parsley, (or, if you would like a great Snapper Veracruz, substitute with cilantro)
1/2 Tbs. chopped jalapeno pepper
Pinch oregano
Pinch sweet basil
2 Tbs. Worcestershire sauce
1 cup tomato puree
1/2 tsp. salt
1/4 tsp. Tabasco
1. Marinate the fish fillets with lime juice for a few minutes.
2. In a large skillet, heat the olive oil over medium high heat and sauté the garlic, onion, bell pepper, and tomatoes until tender.
3. Reduce the heat to medium low and add remaining ingredients. Bring to a boil, then add the shrimp and snapper fillets. Cover and cook for about 8-10 minutes, until fish is cooked. Goes well with mixture of white-wild rice, or for Veracruz, sub a Spanish style rice.
Serves four.