Red Snapper Veracruz

• 1 1/4 pounds red snapper fillets boned
• 1/4 cup flour, all-purpose
• 1 pinch salt and black pepper
• 1 tablespoon butter or margarine
• 1 tablespoon butter or margarine
• 1 each sweet red bell peppers julienned
• 1 each green bell peppers julienned
• 1 medium onions sliced
• 2 cloves garlic minced
• 2 each jalapeno pepper seeded, chopped
• 6 each italian plum (roma) tomatoes peeled, chopped, seeded
• 1/4 cup black olives sliced
• 1 tablespoon capers drained
• 1 each bay leaves
• 1/2 cup white wine dry or water
• 1/2 teaspoon sugar granulated
• 1 pinch cinnamon

1. To prepare sauce; In a large skillet, heat butter.
2. Add onions and garlic.
3. Cook until onions are clear but not brown.
4. Add all peppers and the tomatoes.
5. Cook about 5 minutes.
6. Add olives, capers, bay leaf and wine.
7. Simmer for 3 minutes.
8. Add sugar and cinnamon.
9. Simmer for 2 minutes.
10. Remove from heat.
11. Set aside.
12. To prepare fish; On a platter, mix flour, salt and pepper.
13. Lightly coat fillets on both sides.
14. In a large skillet, heat butter over medium high heat.
15. Cook fillets about 3 mintues per side.
16. Place fillets in an ovenproof dish.
17. Pour sauce over fish.
18. Bake at 325F (160C) for 10 to 15 minutes.

red snapper, flour, salt, butter, butter, sweet red bell peppers, green bell peppers, onions, garlic, jalapeno pepper, italian plum, black olives, capers, bay leaves, white wine, sugar, cinnamon

Taken from recipeland.com/recipe/v/red-snapper-veracruz-42070 (may not work)