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Mexican Style Snapper

2 Tbsp. olive oil
1 cup chopped onion
1 clove minced garlic
1 can tomatoes, drained, coarsely chopped (16 oz.)
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. red Snapper Fillets
1/4 cup sliced pimento stuffed Spanish green olives


In large saucepan cook onion and garlic in olive oil until tender. Add tomatoes, salt and pepper; stir well. In 2 1/2 quart baking dish arrange Snapper Fillets. Pour sauce mixture over Fillets. Sprinkle with olives. Bake at 350 F about 30 minutes or until fish begins to flake. For a snappier dish try sliced jalapenos instead of olives.





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