Pescado Borracho (Drunken Fish)

• 1 1/2 lbs red snapper fillets
• 4 tablespoons vegetable oil
• 1 small onion, chopped
• 1 (14 1/2 ounce) can whole canned tomatoes, undrained and cut up
• 1 (1 1/4 ounce) package taco seasoning mix
• 2 tablespoons diced green chilies
• 1/2 cup dry red wine

1. Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
2. In 2-qt. oblong baking dish, place browned fish; set aside.
3. Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
4. Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
5. Presentation: Serve each fillet wih sauce; garnish with parsley.

red snapper, vegetable oil, onion, tomatoes, taco seasoning mix, green chilies, dry red wine

Taken from www.food.com/recipe/pescado-borracho-drunken-fish-317679 (may not work)