2 Lb Red Snapper Fillets, *	1/4 Cup Lemon Juice
1 Cup Milk	2 Tbl Capers
1 Tsp Oregano Leaves, Dried	1 Tsp Cumin, Ground
1 Onion, Medium, Sliced	1/2 Tsp Salt
1/4 Cup Olive (Or Vegetable Oil)	1/4 Tsp Pepper
1/2 Cup Ripe Olives, Pitted	4 Cup Tomatoes, Chopped, 4 Large
1/4 Cup White Wine, Dry	2 Cloves Garlic, Finely Chopped

* Red Snapper Fillets should be cut into 8 serving pieces. Place
fish fillets in a shallow glass or plastic dish. Mix milk and
oregano and pour over the fish. Cover and refrigerate at least 1
hour. Cook and stir onion in the oil in a 10-inch skillet until
tender. Stir in the remaining ingredients except the fish. Simmer,
uncovered, until thickened, about 15 minutes. Heat the oven to 350
degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish
on each of eight 12-inch squares of heavy duty aluminum foil. Spoon
some tomato mixture onto the fish. Fold foil over the fish and seal
securely. Place the foil packets in an ungreased jelly roll pan, 15
1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork,
about 30 minutes. Serve with snipped fresh cilantro and lemon wedges
if desired.