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| 2 klein | Green caspicums(bell pepper) |
| 1 mittel | Onion chopped |
| 20 Milliliter | Garlic chopped |
| 60 Gramm | butter |
| 2 Esslöffel | coriander leaves chopped |
| 1 Esslöffel | cumin whole |
| 1/2 Teelöffel | orange rind grated |
| 125 Gramm | Fresh sqeezed orange juice |
| 2000 Gramm | Red snapped, whole, cleaned |
| 8 | black olives sliced |
| 1 gross | Avocado, for garnishment |
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Seed, devein and chop the peppers. Chop the onion. Chop the garlic, finely. Fry them all togther in 1/2 the butter, until softened. Add the coriander, cumin, orange rind, and orange juice; season to taste. Simmer for two mins. Thickly grease the bottom of a large, shallow casserole with the rest of the butter. Put the fish in the casserole and cover it with the sauce. Scatter the olives over the top. Bake for 30 mins. Basting occasionally with the sauce. Serve hot, garnished with thin slices of the avocado. (Bream and seabass will also work here)
Abbott 8/94
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