James's Whole Snapper Vera Cruz
1 whole red snapper, about 2 lbs., cleaned and scaled Olive oil
Salt and fresh ground black pepper
1 tbsp. chili powder
3 ripe tomatoes, seeded, diced
1 small jalapeno pepper, diced
2/3 cup sliced green olives
½ cup chopped cilantro
1 tbsp. capers 2 tbsp. lime juice
Lime wedges for garnish
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Prepare a fire in the barbecue grill. When the coals are white hot, place a rack
over the fire. Rub the whole snapper with some olive oil, then season with salt
and black pepper. Place the whole fish on the grill and cook until the fish is
done, about 5 minutes. Gently turn the fish and grill an additional 5 minutes.
Or in broiler about same time.
In a large bowl, add the chili powder, tomato, jalapeno, olives, cilantro,
capers and lime juice. Stir to combine. The salsa can be made up to two hours in
advance and then kept covered and refrigerated until ready to use.
Place the whole fish on a platter and top with the sauce "Vera Cruz."
Serve with lime wedges.
When the President does it, that means that it is not illegal.
- Richard M. Nixon