Cayman-Style Snapper Stew

This is a traditional island recipe and comes from Chef Tell's Grand Old House in the Cayman Islands. It is from a September 1988 issue of Bon Appetit in the "Bon Voyage" section that featured recipes from around the Cayman Islands.

• Ready In: 43 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 2  medium garlic cloves, sliced
• 1  lb red snapper fillet
•  salt & freshly ground black pepper
• 4  medium tomatoes, peeled, seeded and diced (use only good quality tomatoes)
• 1  small onion, sliced
• 1⁄2 green bell pepper, sliced
• 1  red bell pepper, sliced
• 3  tablespoons fresh lime juice
•  freshly cooked rice

Directions

1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon oil in large flameproof baking dish over medium heat.
3. Add garlic and cook until beginning to color, stirring occasionally, about 3 minutes.
4. Arrange fish over garlic and sprinkle lightly with salt and pepper.
5. Top with tomatoes, onions, and bell peppers.
6. Drizzle lime juice and remaining 2 tablespoons oil over, cover with foil and bake until fish is opaque, about 15 minutes.
7. Serve immediately with rice.