RECIPE FOR SNAPPER: TexMex Snapper

Ingredients: 2 tablespoons Olive or salad oil 1 Large onion, chopped 2 Cloves garlic, minced 4 teaspoons Sugar 1 teaspoon Salt 1/4 teaspoon Cinnamon, ground 1/4 teaspoon Cloves, ground 5 cups Peeled, seeded, chopped tomato 1 1/2 teaspoons Each: water & lemon juice 1 tablespoon Cornflour 2 Jalapenos, seeded, chopped 2 tablespoons Capers 2.5 kg Snapper, cleaned, scaled, Head removed 1/3 cup Pimento stuffed green olives Sliced thin. 3 tablespoons Chopped fresh coriander

Method 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 chilies and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease foil lightly  then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 200ºC. 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. Garnish with olives and cilantro. To serve, cut fish to bone, then lift off each serving.

Red Snapper with Island Citrus Shrimp Ceviche and Lemon Beurre Blanc	Mussel and Red Snapper Soup	Vietnamese Snapper	Prosciutto Wrapped Snapper