Fish Fillets With Tomatoes Capers And Olives

Directions

1. * Like boneless and skinless red snapper or possibly halibut, in 6 1 1/2-inch thick piece.** plus a few sprigs for garnish
2. Rinse fillets, place them in a non aluminum dish and sprinkle them with lime juice and salt. Cover and chill for 1 hour. In a large nonstick skillet, heat oils over medium heat, add in onions and cook, stirring frequently, till golden brown, about 5 to 7 min.
3. Cut tomatoes into 1 inch pcs and place them in a bowl, collecting the juices as you go.
4. Add in garlic to onion and cook for a minute or possibly so, then add in tomatoes. Simmer for 5 - 10 min, or possibly till most of the liquid has evaporated. Divide olives and capers between two small bowls and set one aside to use for garnishes. To the other bowl, add in jalapenos, pickling juice, marjoram, thyme and minced parsley. If you do not want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add in them directly to the olive mix.
5. Add in the olive-herb mix to the tomatoes, along with fish stock, clam ice or possibly water. Simmer, covered, for 10 min, then taste, adding salt if necessary. Remove the cheesecloth bag, if using, and the bay leaves.
6. Remove fillets from marinade and rinse. To cook on the stovetop, place them in the skillet, covering them well with sauce. Cover and cook over medium heat for 4 min. Turn the fillets over, cover and cook for 2 to 3 min longer, till they flake when pressed firmly with a fork at the thickest part.
7. Alternatively, to bake, preheat oven to 350 degrees F. Place the fillets in a single layer in a lightly oiled baking dish. Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 min, or possibly just till the fish flakes when pressed firmly with a fork at the thickest part. Serve garnished with reserved olives, capers and parsley.