Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Fish; Whole, * 1/4 c Parsley; Snipped
2 ea Ancho Chiles; Dried, OR 1 ts Sugar
1/2 ts Red Peppers; Crushed 1/2 ts Salt
1/3 c Red Wine, Dry 1/2 ts Oregano; Dried, Crushed
1/2 c Onion; Chopped, 1 Md. 1/4 ts Cumin; Ground
1 ea Clove Garlic; Minced 1 x Salt And Pepper
2 tb Olive Or Vegetable Oil 1/2 c Pimento Stuffed Olives; ***
3 ea Tomatoes; Md, ** 1 tb Capers; (Optional)
1/3 c Water

* Use a fresh or frozen whole dressed Red Snapper or other whole fish.
** The medium tomatoes should be peeled, seeded and chopped. *** 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, 1/3 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 degree F. 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.

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