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Red snapper veracruz

Yield: 4 Servings -

Ingredients:

• 1 1/4 lb Fresh red snapper fillets; -boned
• 1/4 c All purpose flour
• 1 pn Salt and pepper
• 1 tb Butter or margarine MMMMM---------------------------SAUCE--------------------------------
• 1 tb Butter or margarine
• 1 Red bell pepper; julienned
• 1 Green bell pepper; julienned
• 1 Medium onion; sliced
• 2 Cloves garlic; minced
• 2 Jalapeno peppers; seeded -chopped
• 6 Large roma tomatoes; peeled -chopped seeded
• 1/4 c Black olives; sliced
• 1 tb Capers; drained
• 1 Bay leaf
• 1/2 c Dry white wine or water
• 1/2 ts Granulated sugar
• 1 pn Cinnamon

Instructions:

To prepare sauce; In a large skillet heat butter. Add onions and garlic. Cook until onions are clear but not brown. Add all peppers and the tomatoes. Cook about 5 minutes. Add olives capers bay leaf and wine. Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes. Remove from heat. Set aside. To prepare fish; On a platter mix flour salt and pepper. Lightly coat fillets on both sides. In a large skillet heat butter over medium high heat. Cook fillets about 3 mintues per side. Place fillets in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15 minutes.

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