Texmex Snapper

2 tablespoons olive or salad oil
1 large onion, chopped
2 cloves garlic, minced
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
5 cups peeled,seeded,chopped tomato
1 1/2 teaspoons each: water & lemon juice
1 tablespoon cornflour
2 jalapenos,seeded,chopped
2 tablespoons capers
4 1/2 lb. snapper,cleaned, scaled, head removed
1/3 cup pimento stuffed green olives, sliced thin
3 tablespoons chopped fresh coriander

Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring
often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes.
Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.). Blend
together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until
mixture boils and turns clear; remove from heat.
Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil
crosswise in a large roasting pan. Grease foil lightly then place fish on foil;
pour hot tomato sauce over fish. Bake, uncovered, in a 3 75 degree oven until fish
flakes when prodded with fork in thickest part (abt. 45 min). Baste frequently
with sauce during last 15 min. of baking. Skim watery juices off sauce with a
spoon; then stir sauce to blend. Lift foil, fish , and clinging sauce and slide
onto a platter; drizzle with remaining sauce in pan. Garninsh with olives and
cilantro. To serve, cut fish to bone, then lift off each serving.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/