2 tb Olive or salad oil
      1    Large onion, chopped
      2    Cloves garlic, minced
      4 ts Sugar
      1 ts Salt
    1/4 ts Cinnamon, ground
    1/4 ts Cloves, ground
      5 c  Peeled,seeded,chopped tomato
  1 1/2 ts Each: water & lemon juice
      1 tb Cornstarch
      2    Jalapenos,seeded,chopped
      2 tb Capers
  5 1/2 lb Red Snapper,cleaned, scaled,
           Head removed
    1/3 c  Pimento stuffed green olives
           Sliced thin.
      3 tb Chopped fresh cilantro
  Heat oil in wide frying pan over med heat; add onion
  and garlic and cook, stirring often, until onion is
  soft.  Stir in sugar, salt, cinnamon, cloves, and
  tomatoes.  Cook, stirring, over high heat until a
  thick sauce forms (abt. 8 min.).
  Blend together lemon juice, water, and cornstarch;
  stir into tomato mixture.  Cook until mixture boils
  and turns clear; remove from heat. Stir in chiles and
  capers. Rinse fish, pat dry. Place a 24 inch sheet of
  foil crosswise in a large roasting pan. Grease foil
  lightly (spray with Pam), then place fish on foil;
  pour hot tomato sauce over fish. Bake, uncovered, in a
  400 F. oven until fish flakes when prodded with fork
  in thickest part (abt. 45 min). Baste frequently with
  sauce during last 15 min. of baking.
  Skim watery juices off sauce with a spoon; then stir
  sauce to blend.  Lift foil, fish , and clinging sauce
  and slide onto a platter; drizzle with remaining sauce
  in pan.  Garninsh with olives and cilantro.
  To serve, cut fish to bone, then lift off each serving.
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