Texmex Red Snapper

• 2 tablespoons olive oil
• 1 large onions chopped
• 2 cloves garlic minced
• 4 teaspoons sugar
• 1 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves, ground
• 5 cups tomatoes peeled, seeded, chopped
• 1 1/2 teaspoons water
• 1 1/2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 2 each jalapeno pepper seeded, chopped
• 2 tablespoons capers
• 5 1/2 pounds red snapper, whole fish cleaned, scaled, head removed
• 13 cup pimento stuffed green olives sliced thin
• 3 tablespoons cilantro fresh chopped

1. Heat oil in wide frying pan over medium heat; add onion and garlic and cook, stirring often, until onion is soft.
2. Stir in sugar, salt, cinnamon, cloves, and tomatoes.
3. Cook, stirring, over high heat until a thick sauce forms (about 8 min.
4. ).
5. Blend together lemon juice, water, and cornstarch; stir into tomato mixture.
6. Cook until mixture boils and turns clear; remove from heat.
7. Stir in chiles and capers.
8. Rinse fish, pat dry.
9. Place a 24 inch sheet of foil crosswise in a large roasting pan.
10. Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.
11. Bake, uncovered, in a 400F (200C).
12. oven until fish flakes when prodded with fork in thickest part (about 45 min).
13. Baste frequently with sauce during last 15 min.
14. of baking.
15. Skim watery juices off sauce with a spoon; then stir sauce to blend.
16. Lift foil, fish, and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan.
17. Garninsh with olives and cilantro.
18. To serve, cut fish to bone, then lift off each serving.

olive oil, onions, garlic, sugar, salt, cinnamon, tomatoes, water, lemon juice, cornstarch, jalapeno pepper, capers, red snapper, pimento stuffed green olives, cilantro

Taken from recipeland.com/recipe/v/texmex-red-snapper-45381 (may not work)