Texmex Red Snapper

Directions

Heat oil in wide frying pan over medium 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 (about 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 (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.

Bake, uncovered, in a 400℉ (200℃). oven until fish flakes when prodded with fork in thickest part (about 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.