|Red snapper/Similar fish / 5 pounds fish fillets||1 (Whole)|
|Flour||1 Cup (16 tbs), seasoned with salt and pepper (Seasoned With Salt And Pepper)|
|Oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ancho chilies||6 (Fresh Or Dried)|
|Canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Dried parsley||2 Tablespoon|
|Cumin||1⁄2 Teaspoon (Comino)|
|Dry red wine||2 Cup (32 tbs)|
Dredge the fish with seasoned flour.
Heat oil in a large skillet and brown fish on both sides.
Remove fish from skillet and place in a shallow baking dish.
Add onion and garlic to oil remaining in skillet and cook until onion is soft, about 5 minutes.
Prepare chilies place in an electric blender and blend to a thick puree.
Add to onion and garlic in skillet and cook about 5 minutes.
Add tomatoes, parsley, oregano, and cumin.
Bring to boiling, stirring constantly.
Season to taste with salt and pepper.
Stir in red wine and mix well.
Pour sauce over fish in baking dish.
Bake at 400Â°F about 30 minutes, or until fish flakes easily.
Garnish with capers and serve.