Preparation:
* Use large Red Snapper or other fish fillets cut into 6 serving pieces. *
* Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp.
Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through.
In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt.
Top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350F oven for about 40 minutes, or until the fish flakes easily when tested with a fork. |
