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Snapper Sauce Creole

1 Garlic clove
1 Onion
1/2 Bell pepper
1 tb Capers
1 tb Chili powder
1 ts Salt
1/4 ts Pepper
1/4 ts Cloves
1/4 ts Allspice
10 Ripe olives, pitted
3 Tomatoes, chopped
Butter or margarine
1 Red snapper, 3-4 lb


Mince and brown in one cup olive oil the garlic, onion and bell pepper. Next add capers, chili powder, salt, cloves, allspice, pepper, olives and tomatoes. Place fish in baking pan or dish. Brush with melted butter or margerine. Pour sauce over the fish and bake for 35 minutes at 375 degrees or until flaky, basting 2 or 3 times. Also for: Any ole fish will do. Suggestions: Try substituting another sauce.


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