Recipe - Drunken Fish

3 pound Fish; Whole, *
2 Ancho Chiles; Dried, OR
One half teaspoon Red Peppers; Crushed
1/3 cup Red Wine, Dry
One half cup Onion; Chopped, 1 Md.
1 Clove Garlic; Minced
2 tablespoon Olive Or Vegetable Oil
3 Tomatoes; Md, **
1/3 cup Water
One fourth cup Parsley; Snipped
1 teaspoon Sugar
One half teaspoon Salt
One half teaspoon Oregano; Dried, Crushed
One fourth teaspoon Cumin; Ground
Salt And Pepper
One half cup Pimento Stuffed Olives; ***
1 tablespoon 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 cut or sliced up .

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 chilewine 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 2inch baking
dish. Season cavity of the fish with salt and pepper. Stir the cut or sliced up
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.

Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip