Spanish-Style Fillets

• 1 medium onion, chopped
• 1/8 tsp. garlic powder
• 1 Tbsp. vegetable oil
• 1 Tbsp. cornstarch
• 3/4 tsp. chili powder
• 1 (16 oz.) can whole tomatoes (undrained), chopped
• 1/4 c. sliced green olives
• 2 tsp. chopped green chiles
• 4 (6 oz.) skinless red snapper fillets (about 1/2-inch thick)
• 1 tsp. lemon juice
• 1/4 tsp. salt

1. Combine onion, garlic and oil in a bowl; cover and microwave at High for 3 to 3 1/2 minutes, stirring once.
2. Stir in cornstarch, chili powder and tomatoes; cover and microwave at High 3 to 3 1/2 minutes, stirring once.
3. Stir in olives and chiles. Spoon half of sauce into a lightly greased 12 x 8 x 2-inch baking dish.
4. Arrange snapper fillets over sauce with thickest portions to outside.
5. Drizzle lemon juice over fish; sprinkle tops with salt.
6. Top fish with remaining sauce.

onion, garlic powder, vegetable oil, cornstarch, chili powder, tomatoes, green olives, green chiles, red snapper, lemon juice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519176 (may not work)