Serves: 4
Total Calories: 97

4 skinless red snapper fillets or other white fish fillets (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1 medium white onion, chopped
3 cloves garlic (medium, minced
3 medium ripe tomatoes, peeled and chopped
4 jarred pickled jalapeño peppers (en escabeche), seeded and cut in strips, 1/8-inch wide
8 pimento-stuffed green olives, sliced crosswise
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon cinnamon preferred)
2 tablespoons drained capers (large or small)
2 tablespoons chopped fresh flat-leaf parsley

1. Place fish fillets in a single row on a large plate. Sprinkle with lime juice and salt. Let stand about 10 minutes.

2. In a medium nonstick skillet, heat the oil over medium heat. Add the fish and cook 2 minutes per side. Remove to a plate. In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown. Add the garlic and cook, stirring, about 1 minute. Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers. Bring to a boil. Reduce the heat to low.

3. Carefully return the fish to the pan and gently spoon the sauce over the fish. Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes. Serve hot, sprinkled with parsley.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 60

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