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Red Snapper Yucatan Style

2 sm Green caspicums(bell pepper)
1 md Onion, chopped
2 cl Garlic, chopped
60 g Butter
2 tb Chopped coriander leaves
1 tb Whole cumin
1/2 ts Grated orange rind
125 g Fresh sqeezed orange juice
2 kg Red snapped, whole, cleaned
8 x Sliced black olives
1 lg Avocado, for garnishment

Seed, devein and chop the peppers. Chop the onion. Chop the garlic, finely. Fry them all togther in 1/2 the butter, until softened. Add the coriander, cumin, orange rind, and orange juice; season to taste. Simmer for two mins. Thickly grease the bottom of a large, shallow casserole with the rest of the butter. Put the fish in the casserole and cover it with the sauce. Scatter the olives over the top. Bake for 30 mins. basting occasionally with the sauce. Serve hot, garnished with thin slices of the avocado.

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