3 lb Fish; Whole, * 2 ea Ancho Chiles; Dried, OR 1/2 ts Red Peppers; Crushed 1/3 c Red Wine, Dry 1/2 c Onion; Chopped, 1 Md. 1 ea Clove Garlic; Minced 2 tb Olive Or Vegetable Oil 3 ea Tomatoes; Md, ** 1/3 c Water 1/4 c Parsley; Snipped 1 ts Sugar 1/2 ts Salt 1/2 ts Oregano; Dried, Crushed 1/4 ts Cumin; Ground 1 x Salt And Pepper 1/2 c Pimento Stuffed Olives; *** 1 tb Capers; (Optional) * Use a fresh or frozen whole dressed Red Snapper or other whole fish. ** The medium tomatoes should be peeled, seeded and chopped. *** The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce.