Snapper Vera Cruz
Snapper Vera Cruz

Ingredients:
-
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
Cooking Directions:
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.