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Mexican Red Snapper

1/4 cup olive oil
2 cloves minced garlic
3/4 cup dry red wine
1 canned jalapeno pepper, seeded and chopped
1/2 tsp. salt
1 1/2 lbs. red Snapper Fillets
1 cup chopped onion
1 (16 oz.) can tomatoes, drained and chopped
1/2 tsp. dried cilantro leaves
1/4 tsp. pepper
1/4 cup sliced olives


Preheat oven to 350 F. Grease pan.


In a medium frying pan, saute onion and garlic in oil about 5 minutes. Add tomatoes, wine, pepper, cilantro, salt and pepper. Cook about 5 minutes more. Arrange fish Fillets in baking pan. Pour the sauce over the fish to cover completely. Sprinkle top with sliced olives. Bake for 25 minutes or until fish flakes easily with fork.


Serves 4-6





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