2 (1 1/4 to 1 1/2 lb.) or 1 (2 1/2 to 3 lb.) fresh or frozen dressed red snapper (with tail)
2 dried ancho peppers or 2 tbsp. chili powder
1/3 c. dry red wine
1/2 c. chopped onion
1 clove garlic, minced
1 tbsp. cooking oil
1 (16 oz.) can tomatoes, cut up
1/4 c. snipped parsley
1 tsp. sugar
1/2 tsp. dried oregano, crushed
1/4 tsp. salt
1/4 tsp. ground cumin
Salt
Pepper
1/2 c. sliced pimiento-stuffed olives
1 tbsp. capers, drained (optional)
Parsley
Lemon slices
Hot coked rice (optional)

Thaw fish, if frozen. Meanwhile, if using the dried peppers, cut them open and discard stems and seeds. Cut the peppers into small pieces with scissors or a knife. Place in a bowl and pour boiling water over the pepper pieces. Let stand 45-60 minutes or until pliable. Drain well.

Combine wine and drained peppers or chili powder in a blender container or food processor bowl. Cover and blend or process until nearly smooth.

For sauce, in a medium saucepan cook onion and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, parsley, sugar, oregano, salt, cumin, and wine mixture. Bring mixture to boiling. Reduce heat and simmer, covered, for 5 minutes.

Place fish in a greased 13x9x2 inch baking dish. Season cavity with salt and pepper. Stir olives and capers, if desired, into sauce, then pour sauce over fish.

Bake, covered, in a 350 degree oven until fish flakes easily when tested with a fork (allow 6-9 minutes for every 1/2 pound of fish). Carefully transfer fish to a serving platter. Garnish with parsley and lemon slices. Serve with rice, if desired. Pass sauce. Makes 4 servings.

NOTE: If you like, substitute 1 1/2 pounds fresh or individually frozen red snapper fillets for the dressed fish. Bake, uncovered, in a 350 degree oven for 18-20 minutes or until fish flakes easily when tested with a fork.