Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Red Snapper Fillets; *
1 c Milk
1 ts Oregano Leaves; Dried
1 ea Onion; Medium, Sliced
1/4 c Olive Or Vegetable Oil
1/2 c Ripe Olives; Pitted
1/4 c White Wine; Dry
1/4 c Lemon Juice
2 tb Capers
1 ts Cumin; Ground
1/2 ts Salt
1/4 ts Pepper
4 c Tomatoes; Chopped, 4 Large
2 ea Cloves Garlic;Finely Chopped

* Red Snapper Fillets should be cut into 8 serving pieces. Place
fish fillets in a shallow glass or plastic dish. Mix milk and oregano
and pour over the fish. Cover and refrigerate at least 1 hour. Cook
and stir onion in the oil in a 10-inch skillet until tender. Stir in
the remaining ingredients except the fish. Simmer, uncovered, until
thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain
the fish fillets and pat dry. Place 1 piece of fish on each of eight
12-inch squares of heavy duty aluminum foil. Spoon some tomato
mixture onto the fish. Fold foil over the fish and seal securely.
Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10
1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30
minutes. Serve with snipped fresh cilantro and lemon wedges if
desired.

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