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1
** plus a few sprigs for garnish Rinse fillets, place them in a non-aluminum dish and sprinkle them with lime juice and salt.
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2
Cover and refrigerate for 1 hour.
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3
In a large nonstick skillet, heat oils over medium heat, add onions and cook, stirring frequently, until golden, about 5 to 7 minutes.
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4
Cut tomatoes into 1 inch pieces and place them in a bowl, collecting the juices as you go.
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5
Add garlic to onion and cook for a minute or so, then add tomatoes.
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6
Simmer for 5 to 10 minutes, or until most of the liquid has evaporated.
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7
Divide olives and capers between two small bowls and set one aside to use for garnishes.
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8
To the other bowl, add jalapenos, pickling juice, marjoram, thyme and chopped parsley.
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9
If you don't want bay leaves, cinnamon, cloves and pepper in the finished sauce, wrap them in cheesecloth and tie with a string, otherwise add them directly to the olive mixture.
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10
Add the olive-herb mixture to the tomatoes, along with fish stock, clam ice or water.
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11
Simmer, covered, for 10 minutes, then taste, adding salt if necessary.
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12
Remove the cheesecloth bag, if using, and the bay leaves.
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13
Remove fillets from marinade and rinse.
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14
To cook on the stovetop, place them in the skillet, covering them well with sauce.
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15
Cover and cook over medium heat for 4 minutes.
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16
Turn the fillets over, cover and cook for 2 to 3 minutes longer, until they flake when pressed firmly with a fork at the thickest part.
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17
Alternatively, to bake, preheat oven to 350F (180C).
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18
Place the fillets in a single layer in a lightly oiled baking dish.
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19
Spoon the sauce over them, cover with aluminum foil and bake for 10 to 15 minutes, or just until the fish flakes when pressed firmly with a fork at the thickest part.
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20
Serve garnished with reserved olives, capers and parsley.
