Ingredients

• 1-1/2  pounds fresh or frozen skinless red snapper, mahimahi, or other fish fillets
• 1/3  cup all-purpose flour
• 1/2  teaspoon salt
• 1/8  teaspoon black pepper
• 2  tablespoons olive oil
• 1  large onion, sliced and separated into rings
• 2  cloves garlic, minced
• 2  large tomatoes, chopped (2 cups)
• 1/4  cup sliced pimiento-stuffed olives
• 2  tablespoons lime juice
• 2  tablespoons capers, drained
• 1  to 2 fresh jalapeno or serrano chile peppers, seeded and chopped
• 1  tablespoon snipped fresh oregano
• 3  cups hot cooked rice

Directions

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into six serving-size pieces, if necessary. Measure thickness of fish. In a shallow dish combine flour, 1/4 teaspoon of the salt, and the black pepper. Coat fish on both sides with flour mixture.

2. In a 12-inch skillet cook fish in 1 tablespoon of the oil until golden, adding additional oil to skillet during cooking, if necessary. Allow 5 to 6 minutes per 1/2-inch thickness). Transfer to a serving platter; cover and keep warm.

3. Meanwhile, for sauce, in a medium saucepan cook onion and garlic in remaining 1 tablespoon oil until onion is tender. Stir in tomatoes, olives, lime juice, capers, the remaining 1/4 teaspoon salt, and the chile peppers. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Stir in oregano. Season to taste with salt and pepper.

4. To serve, spoon sauce over fish. Serve with hot cooked rice.

5. Makes 6 servings