Drunken Fish

Directions

Fish: Use a fresh or frozen whole dressed Red Snapper or other whole fish.

Tomatoes: The medium tomatoes should be peeled, seeded and chopped.

Olives: The olives should be sliced.

Thaw the fish if frozen. Cut the chiles open.

Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife.

Place the snipped chiles in a small bowl and cover with boiling water.

Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine.

Blend until nearly smooth.

In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown.

Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, ⅓ cup of water, parsley, sugar, salt, oregano, and cumin.

Bring to boiling then reduce the heat.

Cover and simmer for 5 minutes.

Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish .

Season cavity of the fish with salt and pepper.

Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish.

Cover and bake in a preheated 350℉ (180℃) oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork.

Carefully remove the fish to a serving platter.

Serve with the remaining sauce.