Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sea bass -- red snapper
                        OR similar fish
     1/2  cup           onion -- sliced
     1/4  cup           tomato -- sliced
     1/2  cup           sweet red pepper -- sliced thinly
   1      teaspoon      Worcestershire sauce
     1/2  teaspoon      sugar
     1/2  cup           water
     1/4  cup           white table wine
   2      teaspoons     corn oil
   3      tablespoons   cornmeal
     1/4  cup           corn oil
   1                    bay leaf

Preparation:

Bone fish. Cook the onion, tomato, sweet pepper, Worcestershire sauce, sugar and water together over moderate heat for 10 minutes. Add the wine, oil and bay leaf and cook for 5 minutes more. Set the sauce aside and keep warm. Toast the cornmeal in a dry skillet for about 2 minutes, or until the odor is released and the color changes. Heat the oil in a skillet over moderate heat. Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side. Turn the fish only once. Remove and drain on paper towels for a moment. Pour the warm sauce over the fish. Serve warm.