Pescado Vera-Cruz

   

• 2 Pounds Fresh Ling Cod or Snapper Fillet
• 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
• 3 cloves garlic
• ¼ stick butter
• Salt and freshly ground black pepper, to taste
• Tobasco Sauce

Melt butter and add garlic, 3 shakes of tobasco 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 fresh cilantro. Fish can also be baked and prepared in the same fashion.

Serve with Spanish rice, warm tortillas, and lime wedges

Serves 4-6