1/4 cup green chiles, diced
1/2 teaspoon cloves, ground
2 cloves garlic, minced
1/4 cup olive oil
1/2 cup green pimento-stuffed olives, sliced
2 tablespoons capers
4 cups rice, cooked to accompany
lemon wedges, for garnish
2 pounds red snapper fillets
2 tablespoons cilantro, fresh, minced
1 cup onions, chopped
2 cups tomatoes, canned, with liquid
1. Heat oil in a skillet. Sauté onion until soft; add garlic, and cook for about 5 minutes.
2. Stir in tomatoes, chiles, cloves, salt, pepper, and cilantro. Cook about 10 minutes to allow flavors to combine.
3. Arrange snapper fillets in a 3-quart baking dish. Pour sauce over fish and sprinkle with capers and olives.
4. Bake at 350°F for 25 minutes, or until fish flakes easily with a fork. Garnish with lemon and serve with rice.