Texmex Red Snapper
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 and lemon juice
   1      tablespoon    cornstarch
   2                    jalapenos -- seeded, chopped
   2      tablespoons   capers
   5 1/2  pounds        red snapper -- cleaned, scaled
   1      heads         removed
     1/3  cup           pimento stuffed green olives
                        sliced thin.
   3      tablespoons   chopped fresh cilantro
 

Preparation:

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 minutes). 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 (spray with Pam), then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 400F oven until fish flakes when prodded with fork in thickest part (about 45 min). Baste frequently with sauce during last 15 minutes 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. Garnish with olives and cilantro. To serve, cut fish to bone, then lift off each serving.