Pescado Borracho (Drunken Fish) - cooking recipe

Ingredients

1 1/2 lbs red snapper fillets
4 tablespoons vegetable oil
1 small onion, chopped
1 (14 1/2 ounce) can whole canned tomatoes, undrained and cut up
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons diced green chilies
1/2 cup dry red wine

Preparation

Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
In 2-qt. oblong baking dish, place browned fish; set aside.
Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
Presentation: Serve each fillet wih sauce; garnish with parsley.