Title: Snapper sauce creole
 Categories: Wildgame, Fish
      Yield: 1 Servings
 
      1    Garlic clove
      1    Onion
    1/2    Bell pepper
      1 tb Capers
      1 tb Chili powder
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Cloves
    1/4 ts Allspice
     10    Ripe olives, pitted
      3    Tomatoes, chopped
           Butter or margarine
      1    Red snapper, 3-4 lb
 
  Mince and brown in one cup olive oil the garlic, onion and bell
  pepper. Next add capers, chili powder, salt, cloves, allspice,
  pepper, olives and tomatoes. Place fish in baking pan or dish. Brush
  with melted butter or margerine. Pour sauce over the fish and bake
  for 35 minutes at 375 degrees or until flaky, basting 2 or 3 times.
  Also for: Any ole fish will do. Suggestions: Try substituting another
  sauce. Recipe date: 11/28/87