1. Mix ¼ C water with 2 T olive oil, lemon juice, paprika, cumin, salt and pepper. Then add the lemon slices, preserved lemon and jalapeño. Set aside.
2. Heat 1 T oil in large skillet at medium. Brown garlic.
3. Place snapper on garlic and add the mixed ingredients. Sprinkle with coriander.
4. Cover and cook 20 min at low heat to internal temperature of 140°F. Serve.

* can substitute zest from 1 lemon