Instructions: If you like a lot of sauce and want to serve this with rice or pasta, double the sauce ingredients. Any firm fish can be substituted for the snapper.

To absorb excess water in fish, place fillets on paper towels and squeeze gently. Combine marinade ingredients and pour over fish in a zipper bag.

Refrigerate for an hour or so; turning occassionally.

When ready to prepare, heat 2 tablespoons of olive oil in a 10-inch frying pan over medium heat and add onion and garlic. Cook until onion is soft and translucent, about 4 minutes. Add remaining ingredients, except fish.

Cook, uncovered, over low heat until sauce is thick and smooth, about 15 minutes. Meanwhile, preheat oven to 425 degrees. Place fish fillets in a single layer in a baking dish. Pour sauce over fish and bake, uncovered, until fish flakes when pierced with fork, about 20 minutes.

Serve hot from the baking dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.