4 red snapper fillets

Homemade Adobo or salt & pepper, to taste

2 pounds ripe, juicy tomatoes

3 cloves garlic, chopped fine

Half a small red onion, cut into thin strips

1 teaspoon sea salt, or to taste

Freshly ground black pepper

1 cup olive oil

¼ cup cilantro, finely chopped and loosely packed

DIRECTIONS:

• Season your fillet with Homemade Adobo (or salt & pepper) to your liking.

• Seal each fillet in individual foil packets or in a bowl with a lid (if you seal in foil packets there is less to clean at the end).

• Marinate a couple of hours or overnight in refrigerator.

• Cut tomato into 1-inch wedges. If you're using cherry tomatoes, just cut them in half.

• Place in  bowl, add remaining ingredients, and toss everything together.

• If you're going to serve this dish right away, check seasoning and add salt or pepper if you think it needs it. If not, cover and let mixture marinate a couple of hours or overnight and taste for salt just before adding to fish.

• Preheat oven to 350 degrees.

• Remove tomato mixture and fish packets from refrigerator.

• Unseal tops of fish foil packets. Divide tomato mixture equally and spoon over each piece of fish. Reseal foil packets. 

• Line oven with piece of foil, just in case there are any drippings from the packets. Place packets in oven and bake 30 minutes.

• Serve hot with mofongo, tostones (crunch fried plantains), or warm crusty bread and a salad.