1 tablespoon Vegetable oil
6 pounds Red snapper, cleaned & boned
Juice of 6 limes
Salt, to taste
Pepper, to taste
1 Green pepper, cored, seeded
inch And cut lg chunks
1 small White onions, cut in chunks
3 Garlic cloves, whole
5 Radish leaves, optional
6 smalls Italian plum tomatoes, sliced lengthwise
Rub it inside and out with the juice of half a lime and sprinkle with salt and white pepper. Refrigerate while preparing sauce.
Using a blender or food processor, puree lettuce leaves, green pepper, onion, garlic, radish leaves, scallions, remaining lime juice and salt and white pepper to taste. Pour sauce over fish and cover pan with foil.
Bake in the middle of 350F oven, uncovered, 20-25 minutes, basting every 5 minutes. Fish is done when flesh is opaque and moist. Carefully transfer to a warm serving platter. Pour sauce over fish. Decorate with tomatoes and olives. Serve warm or cold.