Beautiful Portugal

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RED SNAPPER PORTUGUESE (Serves Six to Eight) ★                                                                  6 to 8, 7oz. Filets Red Snapper ¼ Cup Olive Oil 1 Large Onion, Peeled, Halved, and Sliced 2 Cups Peeled Eggplant, Cut in 1” Cubes 3 Cups Bell Pepper Strips (3 colors preferred) 4 Cloves Garlic, Sliced 2 Cups Tomatoes, Roughly Chopped 2 Bay Leaves 1 tsp. Dried Oregano 1 tsp. Chopped Fennel Seed 2 Tbsp. Fresh Basil Chiffonade Salt & Pepper, To Taste 1 Cup Pimento Olives, Sliced

RED SNAPPER PORTUGUESE (Serves Six to Eight) ★ 6 to 8, 7oz. Filets Red Snapper ¼ Cup Olive Oil 1 Large Onion, Peeled, Halved, and Sliced 2 Cups Peeled Eggplant, Cut in 1” Cubes 3 Cups Bell Pepper Strips (3 colors preferred) 4 Cloves Garlic, Sliced 2 Cups Tomatoes, Roughly Chopped 2 Bay Leaves 1 tsp. Dried Oregano 1 tsp. Chopped Fennel Seed 2 Tbsp. Fresh Basil Chiffonade Salt & Pepper, To Taste 1 Cup Pimento Olives, Sliced

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