AND OLIVE SNAPPER
2 (6-oz.) snapper fillets
1 tbsp. olive oil
Salt and freshly ground black pepper
1½ cups canned/jarred sliced roasted red peppers
8 pitted black olives, cut in half
Preheat broiler. Wash fillets and pat dry with paper towel. Place in small, shallow ovenproof dish. Drizzle olive oil on top. Sprinkle with salt and pepper to taste. Place roasted pepper slices over fish. Cut olives in half and place on peppers. Broil 8 minutes. (If fillet is 1 inch thick, broil 10 minutes.)
Makes 2 servings.
Notes: Any type of olive or fish fillet can be substituted. Allow 10 minutes of broiling time per 1 inch of thickness.
— Linda Gassenheimer
McClatchy-Tribune? News Service