1 1/2 lbs. fresh red snapper
3 tbsp. butter
3/4 c. onions, chopped
2 cloves garlic, minced
1 c. stewed tomatoes
4 oz. green chilies, chopped
3/4 tsp. basil
1/2 tsp. celery salt
1/2 tsp. chili powder
1/4 tsp. pepper
1/4 tsp. cumin
Dash Tabasco
1/3 lb. grated cheddar cheese
1/3 lb. Monterey Jack cheese, grated
3 tbsp. parsley, chopped

Cut red snapper into serving size pieces and place in a buttered 9 x 13 inch casserole. In a large saucepan, saute the onion and garlic in butter until transparent. Add the tomatoes, green chilies, basil, celery salt, chili powder, pepper, cumin and Tabasco. Simmer for 20 minutes. Pour the salsa over the fish. Top with grated cheese. Preheat oven to 350 degrees. Bake fish for 30 to 35 minutes. Sprinkle with fresh parsley. Serves 6.