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Spicy Red Snapper

4 (6 oz.) red Snapper Fillets
1 1/2 tsp. fresh lemon juice
1 Tbsp. vegetable oil
1/2 cup chopped green peppers
1/2 cup chopped onions
1/2 cup dry white wine
1 Tbsp. chopped parsley
1/2 tsp. dried basil, crumbled
1/2 tsp. cayenne pepper
Freshly ground pepper
1 cup chopped tomatoes
1/4 cup Parmesan cheese
1/8 tsp. Tabasco sauce
Freshly cooked rice

Preheat oven to 350 F. Sprinkle fish with lemon juice. Heat oil in heavy medium skillet over medium-low heat. Stir in bell peppers and onions and cook until softened, about 5 minutes. Add fish and cook 1 minute per side. Add wine, parsley, basil, cayenne and pepper. Cover and simmer 2 minutes. Transfer to oven proof glass baking dish. Spoon tomatoes over fish. Sprinkle with Parmesan and hot pepper sauce. Bake until fish is opaque, about 8 minutes. Serve immediately with rice.

Makes 4 servings

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