INGREDIENTS
1 1/2 Pound Red Snapper 1 Lemon or Lime (juice)
1 Tsp. Oil or Butter 1 Tbls. Finely chopped green pepper
1 Tbls. Chopped scallions 3 Mushrooms, finely chopped
1 Large shallot 3 Cloves garlic diced fine
1 Tomato peeled and chopped 1 Tsp. Red Salsa or to taste
1 Tbls. Chopped celery 1 Tsp. Salt and cayenne pepper
Directions for making SHRIMP JAMBALAYA, first of all
Season fish with salt, pepper, and lemon or lime juice. Combine all other ingredients in the
butter and simmer covered, until flavors are blended. Broil fish about 6 minutes on each
side on rack closest to heat. Test with fork. When fish flakes, it is done. Do not overcook.
Add juice from broiler pan to sauce. Pour Vera Cruz Sauce over the broiled red snapper.
Serve with rice