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
• 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 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.