Huachinango a la Veracruzano orRed Snapper in Tomato Sauce

• 1 -3 lb red snapper, dressed
• 3 teaspoons lime juice
• 2 teaspoons vegetable oil
• 1 medium white onion, sliced paper thin
• 2 cloves garlic, minced
• 1 cup chopped tomato
• 2 teaspoons cilantro
• 1 teaspoon fresh chili pepper (like a jalapeno-add more if you like kick)
• 1 pinch cinnamon
• 14 teaspoon salt

1. Preheat oven to 350.
2. Rub fish-in and out with 1 teaspoon of the lime juice-set aside.
3. Heat oil in a large heavy bottomed saucepan over medium low heat.
4. Saute the onion for 1 min.
5. Add the garlic and saute the mixture for 1 min more, stirring constantly.
6. Stir in the tomatoes, cilantro, chili, salt and remaining lime juice.
7. Simmer for 30 min stirring often.
8. Place the fish in a greased shallow baking pan.
9. Place 3 T.
10. of sauce in the cavity of the fish and pour the remaining on top.
11. Bake for 18 minutes, turn and cook for 15 min more.
12. Do a fork test and if it flakes its ready.
13. Transfer to a serving platter and pour any remaining sauce.

red snapper, lime juice, vegetable oil, white onion, garlic, tomato, cilantro, fresh chili pepper, cinnamon, salt

Taken from www.food.com/recipe/huachinango-a-la-veracruzano-orred-snapper-in-tomato-sauce-12686 (may not work)