---------- Recipe via Meal-Master (tm) v8.02
  Categories: Mexican, Fish, Main dish
       Yield: 4 servings
       2 tb Olive or salad oil
       1    Large onion, chopped
       2    Cloves garlic, minced
       4 ts Sugar
       1 ts Salt
     1/4 ts Cinnamon, ground
     1/4 ts Cloves, ground
       5 c  Peeled,seeded,chopped tomato
   1 1/2 ts Each: water & lemon juice
       1 tb Cornstarch
       2    Jalapenos,seeded,chopped
       2 tb Capers
   5 1/2 lb Red Snapper,cleaned, scaled,
            Head removed
     1/3 c  Pimento stuffed green olives
            Sliced thin.
       3 tb Chopped fresh cilantro
   Heat oil in wide frying pan over med heat; add onion
   and garlic and cook, stirring often, until onion is
   soft.  Stir in sugar, salt, cinnamon, cloves, and
   tomatoes.  Cook, stirring, over high heat until a
   thick sauce forms (abt. 8 min.).
   Blend together lemon juice, water, and cornstarch;
   stir into tomato mixture.  Cook until mixture boils
   and turns clear; remove from heat. Stir in chiles and
   capers. Rinse fish, pat dry. Place a 24 inch sheet of
   foil crosswise in a large roasting pan. Grease foil
   lightly (spray with Pam), then place fish on foil;
   pour hot tomato sauce over fish. Bake, uncovered, in a
   400 F. oven until fish flakes when prodded with fork
   in thickest part (abt. 45 min). Baste frequently with
   sauce during last 15 min. of baking.
   Skim watery juices off sauce with a spoon; then stir
   sauce to blend.  Lift foil, fish , and clinging sauce
   and slide onto a platter; drizzle with remaining sauce
   in pan.  Garninsh with olives and cilantro.
   To serve, cut fish to bone, then lift off each serving.