2 pounds fish fillets ( Red Snapper or Dorado ) 1/3 cup olive oil
6 medium tomatoes, peeled and chopped
2 or 3 canned jalapeno chilies, seeded and cut into strips salt, freshly ground pepper
2 medium onions, finely chopped
3 tablespoons capers
12 small new potatoes, freshly cooked, or 6 medium potatoes, halved juice of a small lemon or lime
2 cloves garlic, chopped
20 small pimiento-stuffed green olives
3 slices firm white bread Butter for frying
Season the fish with salt and pepper and lime juice and set aside.
Heat the oil in a skillet skillet and saute the onions and garlic until the onions are soft, shaking the pan and tossing the ingredients, for about 3 minutes. Reduce the tomatoes to a puree in a blender or food processor and add to the skillet with the capers, olives, jalapeno chilies, and the fish. Season with a little more salt and pepper and cook over very low heat until the fish is tender and the sauce slightly thickened, about 10 to 15 minutes. Transfer to a warmed platter and garnish with the potatoes. Cut the bread into 6 triangles, saute in butter until golden, and arrange as a border round the edge of the platter.