Red Snapper Supreme

This recipe is contributed by Randy VanderNaillen who has been making it for years. I didn’t have to guess why after preparing it for friends the first time. They licked the platter clean, as they say. The sauce is simply amazing, and one of my guests has encouraged me to “rev it up” next time with the addition of more jalapenos. Randy recommends red snapper but I believe it would be great with any type of fillets. 

2 lbs red snapper filets
1 stick unsalted butter
1 onion, finely chopped
2 cups celery with leaves - finely chopped
1/4 cup green bell pepper - chopped
1/4 cup jalapeno pepper - seeded and chopped
1 – 14.5 ounce can tomatoes - drained
1 cup extra hot seafood cocktail sauce
1 Tbs. Worcestershire sauce
1 tsp. chili powder
2 Tbs. fresh lemon juice
1 clove garlic - minced
1 tsp. salt
3 Tbs. flat leaf parsley - finely chopped

Preheat oven to 450° F. In a large saucepan, melt butter and sauté onion, celery, bell pepper and jalapeno until tender. Add tomatoes, seafood cocktail sauce, Worcestershire, chili powder, lemon juice, garlic and salt. Mix well and simmer 30 minutes. Place filets in a medium Pyrex baking dish. Pour sauce over fish. Cover with foil and bake at 450° for 15 to 17 minutes per inch of thickness. Baste occasionally until done. Place on platter and sprinkle with chopped parsley.