Sautéed Red Snapper

6 (5 oz) red snapper fillets

1/2 cup flour

1/2 cup olive oil, divided

1 large onion, cut into thin strips

4 jalapeno peppers, seeded and cut into thin strips

4 cloves garlic, minced

2 allege ripe tomatoes, diced

Pinch each of cinnamon, ground cloves and sugar

Juice of 1 lime

4 fingerling potatoes and cut into rounds

Season flour with salt and pepper to taste; lightly dust fillets. Heat

1/4 cup olive oil in a large skillet and saute fillets on both sides until

fish flakes with a fork. Transfer to warm serving platter; loosely tent

with aluminum foil to keep warm.

Add the remaining oil to the skillet. Saute onion and jalapenos until

soft but not browned. Add rest of ingredients except potatoes; bring

to a boil and simmer for about 5 minutes. Add cooked potatoes and stir

to mix. Spoon sauce and potatoes over snapper fillets.

. Serves 6