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Red Snapper Monterey

2 pounds Red Snapper filets.
1/4 cup oil
1/2 medium onion, diced
1 garlic clove, minced
1/2 pound mushrooms, sliced
One 4-ounce can diced green chilies
One 15-ounce can whole tomatoes, undrained and chopped
Salt and pepper
1/2 cup green stuffed olives
1/4 cup pimiento, chopped
Few capers, optional

Saute the onion, garlic, mushrooms, and chilies in 1/4 cup oil. Add the tomatoes and salt and pepper to taste. Simmer over low heat until flavors blend, about 7 minutes. Place 2 pounds Red Snapper fillets in a buttered baking dish and pour sauce over all. Add the olives, pimiento and capers (optional). Bake 30 minutes at 350. Remove from oven and sprinkle with 1 cup grated Monterey Jack cheese. Cover to melt cheese and serve.

Serves: 8

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