Pescado Vera-Cruz

This was very easy and quick.

Pescado Vera-Cruz

2 Pounds Red Snapper Fillet
1 1/2 cups Salsa Fresca
3/4 cup grated Jack cheese
1/2 cup grated Cheddar cheese
1 small can sliced black olives
1 bunch cilantro chopped
2 fresh limes
3 cloves garlic minced
1/4 cup butter
salt and black pepper to taste
Tobasco Sauce

Melt butter and add garlic, 3 shakes of Tobasco sauce, the juice and pulp of 1 lime, and add salt and pepper to taste. Baste the fish with the butter mixture and place on a hot clean oiled gill. Cook each side for 6 minutes or until nicely browned. Top each fillet with a nice layer of salsa, then cheese, and olives, allow to cook until cheese is melted. Remove and serve immediately. Top with fresh cilantro and lime wedges.
Fish can also be baked and prepared in the same fashion.
Serve with Spanish rice, beans and warm tortillas.