In a large frying pan over medium-high heat, heat olive oil. Add garlic and lightly saute. Add onion, celery, and bell pepper; saute just until onions are tender. Add tomato sauce and stewed tomatoes; sprinkle with the seasonings (oregano, basil, salt, and pepper). Cover and let simmer for 10 minutes to blend flavors.
Add red snapper filets. Bring tomato mixture just to a boil; lower heat and simmer for approximately 15 minutes or until a meat thermometer registers an internal temperature of 140 degrees F. (fish will be slightly opaque in thickest part).
Remove from heat. Remember the fish continues to cook after it is removed from the heat source.
Serving suggestions: Good with Victoria's Cheese Bread (see below) and a green salad. Or serve a green vegetable such as Swiss Chard.
Serves 4 generously.
Preheat oven broiler.
In a small bowl, combine the butter and the minced garlic. Generously spread the French bread with the softened butter mixture.
Top with the Mozzarella cheese, cheddar cheese, green onions, and a generous sprinkling of Parmesan cheese.
Place the prepared bread 4 to 6 inches from the heat source and broil until the cheese bubbles and just browns slightly. Remove from oven and serve.
* May substitute 1/2 cup frozen peas. Frozen peas should be added the last few minutes of cooking.
Red Snapper Victoria Recipe: https://whatscookingamerica.net/karencalanchini/redsnappervictoria.htm