Title: Baked red snapper
 Categories: Fish, Mexican, Main dish, Vegetables
      Yield: 8 Servings
 
      2 lb Red Snapper Fillets; *
      1 c  Milk
      1 ts Oregano Leaves; Dried
      1    Onion; Medium, Sliced
    1/4 c  Olive Or Vegetable Oil
    1/2 c  Ripe Olives; Pitted
    1/4 c  White Wine; Dry
    1/4 c  Lemon Juice
      2 tb Capers
      1 ts Cumin; Ground
    1/2 ts Salt
    1/4 ts Pepper
      4 c  Tomatoes; Chopped, 4 Large
      2    Cloves Garlic;Finely Chopped
 
  *    Red Snapper Fillets should be cut into 8 serving pieces. Place
  fish fillets in a shallow glass or plastic dish.  Mix milk and
  oregano and pour over the fish.  Cover and refrigerate at least 1
  hour. Cook and stir onion in the oil in a 10-inch skillet until
  tender. Stir in the remaining ingredients except the fish.  Simmer,
  uncovered, until thickened, about 15 minutes.  Heat the oven to 350
  degrees F. Drain the fish fillets and pat dry.  Place 1 piece of fish
  on each of eight 12-inch squares of heavy duty aluminum foil.  Spoon
  some tomato mixture onto the fish. Fold foil over the fish and seal
  securely. Place the foil packets in an ungreased jelly roll pan, 15
  1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork,
  about 30 minutes.  Serve with snipped fresh cilantro and lemon wedges
  if desired.