Spicy Snapper

Spicy Red Snapper

4 inch thick red snapper fillets
2 teaspoons fresh lime juice
1 Tablespoon vegetable oil
1 chopped green bell peppers
1 chopped red bell peppers
1 medium red onion, chopped
2 jalepeno peppers, seeded and chopped
1/2 cup dry white wine
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh ground peppercorns
1 cup chopped tomatoes
1/4 cup grated Parmesan cheese


Prepared cooked rice to serve on the side.

Preheat oven to 350’F. Sprinkle the fillets with lime juice. Heat oil in a skillet over med-low heat. Stir in the peppers and onions and cook until softened, about 5 minutes. Add the fillets and cook 1 minute per side. Leaving fillets in the skillet, add the wine, cayenne and pepper. Cover and simmer 2 minutes.

Transfer to an oven safe glass baking dish. Spoon tomatoes over the fish. Sprinkle with Parmesan cheese. Bake in oven 8 minutes. Serve immediately with over rice with a side of black beans.