-Lisa Hlavaty FDGN81A
1 1/4 lb Fresh red snapper fillets;
-boned
1/4 c  All purpose flour
1 pn Salt and pepper
1 tb Butter or margarine

SAUCE
1 tb Butter or margarine
1 Red bell pepper; julienned
1 Green bell pepper; julienned
1 Medium onion; sliced
2 Cloves garlic; minced
2 Jalapeno peppers; seeded,
-chopped
6 Large roma tomatoes; peeled,
-chopped, seeded
1/4 c Black olives; sliced
1 tb Capers; drained
1 Bay leaf
1/2 c Dry white wine or water
1/2 ts Granulated sugar
1 pn Cinnamon

To prepare sauce; In a large skillet, heat butter. Add onions and garlic.
Cook until onions are clear but not brown. Add all peppers and the
tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf and wine.
Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes. Remove
from heat. Set aside. To prepare fish; On a platter, mix flour, salt and
pepper. Lightly coat fillets on both sides. In a large skillet, heat butter
over medium high heat. Cook fillets about 3 mintues per side. Place fillets
in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15
minutes.