Pescado Borracho (Drunken Fish)

I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook.

• Ready In: 30 mins
• Serves: 4

Ingredients

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

Directions

1. Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
2. In 2-qt. oblong baking dish, place browned fish; set aside.
3. 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.
4. Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
5. Presentation: Serve each fillet wih sauce; garnish with parsley.