||Fish, Main dish, Mexican, Seafood, Spices
3 lb Fish; Whole, *
2 Ancho Chiles; Dried, OR
1/2 ts Red Peppers; Crushed
1/3 c Red Wine, Dry
1/2 c Onion; Chopped, 1 Md.
1 Clove Garlic; Minced
2 tb Olive Or Vegetable Oil
3 Tomatoes; Md, **
1/3 c Water
1/4 c Parsley; Snipped
1 ts Sugar
1/2 ts Salt
1/2 ts Oregano; Dried, Crushed
1/4 ts Cumin; Ground
Salt And Pepper
1/2 c Pimento Stuffed Olives; ***
1 tb Capers; (Optional)
* Use a fresh or frozen whole dressed Red Snapper or other whole
fish. ** The medium tomatoes should be peeled, seeded and chopped.
*** The olives should be sliced. Thaw the fish if frozen. Cut the
chiles open. Discard stems and seeds. Cut the chiles into small
pieces with a pair of scissors or a sharp knife.
Place the snipped chiles in a small bowl and cover with boiling
water. Set aside for 45 to 60 minutes then drain. Place the chiles
in a blender container and add the wine. Blend until nearly smooth.
In a medium saucepan cook the onion and garlic in the hot oil until
tender but not brown. Add the chile-wine mixture (or the crushed red
peppers and wine to the saucepan), tomatoes, 1/3 cup of water,
parsley, sugar, salt, oregano, and cumin. Bring to boiling then
reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place
the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of
the fish with salt and pepper. Stir the sliced olives and capers
into the tomato sauce mixture and pour over the fish. Cover and bake
in a preheated 350 degree F. oven for about 45 to 60 minutes or until
the fish flakes easily when tested with a fork. Carefully remove the
fish to a serving platter. Serve with the remaining sauce.