2 lb Fish Fillets; *

1 ea Onion; Sliced, 1 small

1 ea Clove Garlic; Small, Minced

1 tb Vegetable Oil

1/4 c Almonds; Toasted, Ground

2 tb Lime Juice

1/2 ea Pickled Jalapeno Pepper; **

1/2 ts Salt

1 ds Pepper

1 x Salt

1/2 c Cilantro; Snipped

* Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch

baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork.