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Yucatan Snapper

10 - 12 oz. red Snapper fillet - pat dry and place in shallow buttered baking dish
1/4 chopped onion, 1 clove garlic sauteed in 1 Tbsp. olive oil

Add: 1/4 cup red or green pepper 1/2 - 1 tsp. ground or crushed coriander seed 1/2 dried red chili pepper, seeded and crushed

Stir in: 1/4 tsp. salt 1/8 tsp. pepper

Pour over Fillets. Bake uncovered at 375 F for 15 to 20 minutes. Transfer fish to warm platter. Pour juices over. Garnish with parsley or coriander and shredded lettuce and tomato wedges. Avocado, too, if you like. Serve with rice.

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