Snapper Yucatan Style

1 clove garlic, minced

1/2 cup chopped onion

3 tbs olive oil

2/3 cup sliced green olives

1/2 cup chopped red pepper or pimiento

2 tbs chopped fresh cilantro or parsley

1/2 tsp annato seeds, ground*

1/4 cup orange juice

2 tbs lime juice

1/4 tsp salt

1/4 tsp oregano leaves

1/4 tsp ground cumin

Freshly ground black pepper

3-1/2 to 4 pound dressed red snapper, head on

2 cups shredded lettuce

5 radishes, sliced

Hard cooked eggs, sliced

Green olives, sliced

Preheat oven to 400F. Saute garlic and onion in olive oil over medium heat, stirring occasionally, for 5 minutes. Stir in olives, red pepper, cilantro and ground annato seeds; cook stirring occasionally for 3 minutes. Add orange juice, lime juice and seasonings. Cover and simmer 5 minutes. Tear off a sheet of aluminum foil large enough to wrap fish. Place fish on foil. Pour sauce over fish. Bring longer sides of foil together over fish. Fold down loosely in locked folds, allowing for heat circulation and expansion. Fold short ends up and over; crimp to seal. Place foil packet on cookie sheet. Bake 25 to 35 minutes or until fish flakes easily with a fork. Serve on a bed of shredded lettuce and radishes. Garnish with eggs and sliced olives.

Makes 4 to 6 servings.

*Annato seed may be purchased in Mexican specialty grocery store. If unavailable, they may be omitted. This will result in less intense color of the sauce.

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Cajun Country -- New Iberia, Louisiana