|Red snapper||3 Pound, dressed (Fresh Or Frozen)|
|Dried ancho chili/1/2 teaspoon crushed red pepper||2|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil/Cooking oil||2 Tablespoon|
|Tomatoes||3 Medium, peeled, seeded, and chopped|
|Water||1⁄3 Cup (5.33 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Ground cumin||1⁄4 Teaspoon|
|Sliced pimiento-stuffed olives||1⁄2 Cup (8 tbs)|
Thaw frozen fish.
Cut chilies open.
Discard stems and seeds.
Cut chilies into small pieces with scissors or a knife.
Place snipped chilies in small bowl; add boiling water to cover.
Let stand 45 to 60 minutes; drain.
Place chilies in blender container; add wine.
Blend till nearly smooth.
In medium saucepan cook onion and garlic in hot oil till tender but not brown.
Add chili-wine mixture (or add crushed red pepper to saucepan along with wine), tomatoes, 1/3 cup water, parsley, sugar, salt, oregano, and cumin.
Bring to boiling; reduce heat.
Cover and simmer 5 minutes.
Meanwhile, place fish in greased 13x9x2-inch baking dish.
Season cavity of fish with salt and pepper.
Stir olives and capers into tomato sauce; pour over fish.
Cover; bake in 350° oven for 45 to 60 minutes or till fish flakes easily when tested with fork.
Carefully remove fish to serving platter.