RECIPE FOR: TexMex Snapper

Ingredients: 2 tablespoons Olive or salad oil 1 Large onion, chopped 2 Cloves garlic, minced 4 teaspoons Sugar 1 teaspoon Salt 1/4 teaspoon Cinnamon, ground 1/4 teaspoon Cloves, ground 5 cups Peeled, seeded, chopped tomato

1 1/2 teaspoons Each: water & lemon juice 1 tablespoon Cornflour 2 Jalapenos, seeded, chopped 2 tablespoons Capers 2.5 kg Snapper, cleaned, scaled, Head removed 1/3 cup Pimento stuffed green olives Sliced thin. 3 tablespoons Chopped fresh coriander

Method
Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring often, until onion is soft. Stir in sugar, salt, cinnamon, cloves, and tomatoes. Cook, stirring, over high heat until a thick sauce forms (abt. 8 min.). Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook until mixture boils and turns clear; remove from heat. Stir in chilies and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease foil lightly  then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered, in a 200ºC. oven until fish flakes when prodded with fork in thickest part (abt. 45 min). Baste frequently with sauce during last 15 min. of baking. Skim watery juices off sauce with a spoon; then stir sauce to blend. Lift foil, fish , and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan. Garnish with olives and cilantro. To serve, cut fish to bone, then lift off each serving.