Red Snapper Vera Cruz
4 fillets of Red Snapper
1 ½ cups Salsa Fresca
¾ cup grated Jack cheese
½ cup grated Cheddar cheese
1 small can sliced black olives
1 bunch cilantro finely chopped
2 fresh Limes
2 cloves garlic
½ small white onion (fine dice)
¼ stick butter
Salt and freshly ground black pepper, to taste
Melt butter and add garlic, 3 shakes of Tabasco sauce, the juice and pulp of 1 lime, and add salt and pepper to taste. Baste the fish with the butter mixture and place on a hot clean oiled grill. Cook each side 6 minutes or until nicely browned. Top each fillet with a nice layer of salsa, then cheese, and olives, allow to cook until cheese is well melted, remove and serve immediately top with diced onion and fresh chopped cilantro.
Serve with: Spanish rice, Warm Corn Tortillas, lime wedges, and an Ice Cold Corona!
Fish can also be baked and prepared in the same fashion.