2 lbs. snapper fillets, fresh or frozen
2/3 c. tomato juice
3 tbsp. vinegar
2 tbsp. salad oil
1 (5/8 oz.) env. French dressing mix

Thaw fish, if frozen. Skin fillets and cut into serving size portions. Place fish in a single layer in a shallow baking dish. Combine the remaining ingredients and mix thoroughly. Pour sauce over fish and let stand for 30 minutes, turning once.

Remove fish; reserve sauce for basting. Place fish on a well-greased broiler pan. Broil about 4 inches from source of heat for 4-5 minutes. Turn carefully and brush with sauce. Broil 4-5 minutes longer or until fish flakes easily when tested with a fork.