Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive or salad oil
1 Large onion, chopped
2 Cloves garlic, minced
4 ts Sugar
1 ts Salt
1/4 ts Cinnamon, ground
1/4 ts Cloves, ground
5 c Peeled,seeded,chopped tomato
1 1/2 ts Each: water lemon juice
1 tb Cornstarch
2 Jalapenos,seeded,chopped
2 tb Capers
5 1/2 lb Red Snapper,cleaned, scaled,
Head removed
1/3 c Pimento stuffed green olives
Sliced thin.
3 tb Chopped fresh cilantro

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 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 F. oven until fish flakes when prodded with
fork in thickest part (abt. 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.

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