Ingredients
1-1/2 lbs fresh or thawed flash frozen red snapper
1 16 oz. jar salsa
2 T. capers
1/2 cup pitted green olives, roughly chopped
8 oz. shredded monterey jack cheese
Preparation
Preheat oven to 350 degrees.
Place the snapper fillets in a greased baking dish. Season lightly with salt and pepper. Mix the salsa with the green olives and capers and spread over the fish. Top with the shredded cheese and cover with foil that has been greased on the ‘down’ side.
Bake for approximately 30 minutes or until the fish just flakes easily. Let rest for 10 minutes before serving over plain rice.
