Add a squiggle (Enye) over the "N", and drop the "Y" (I don't know how to insert Spanish characters in here).

This is a good one to make on a day where you can't or don't want to work on the smoker / grill:

Start sauce about an hour before cooking the fish.

Fish = Red Snapper (other Snapper, Sea Bass, or Tilapia would probably work OK also)
3 to 4 fillets (about 3/4 lb each)
or whole fish weighing about 2-1/2 lbs when gutted, gilled, & scaled

2 medium onions, sliced
1 jar (12 to 16 oz) peeled, roasted sweet red peppers in juice
1/3 cup olive oil
2 cups diced, seeded tomatos
2-3 nice bay leaves
1/4 cup sliced ripe olives (I used greek kalamatas)
2-3 tsp fresh oregano, chopped
4-5 medium garlic cloves minced / run-thru press
Add capers if you have them (2 Tbsp to 1/4 cup), drained)
2 Tbsb white vinegar

Slice the onions and saute in saucepan with a little oil until the rings start to carmelize.
Next, drain, chop, & dump-in sweet red peppers. (I am going to try peppadews next time). Add remaining ingredients. Simmer the sauce for about an hour - adding a little water and/or chicken stock if it seems too thick.

Salt, pepper, & lightly flour your fish (If whole, cut slits in the skin), then brown it on both sides. Then add the sauce, work the fish into the sauce and ladle some of it over the top - Simmer for about 10 minutes - serve & enjoy.