MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Fish, Main dish, Mexican, Seafood, Spices
       Yield: 6 servings
       2 lb Fish Fillets; *
      12    New Potatoes; Small, 1 lb
     1/3 c  Flour; Unbleached
       1 ts Salt
     1/8 ts Pepper
     1/4 c  Olive Or Vegetable Oil
       1    Onion; Large, Sliced
       1    Clove Garlic; Minced
      15 oz Tomato Puree; 1 cn
     1/2 c  Pimento Stuffed Olives; **
     1/4 c  Water
       1 tb Lime Juice
       1    Pickled Jalapeno Pepper; ***
     1/2 ts Sugar
     1/8 ts Cinnamon; Ground
     1/8 ts Cloves; Ground
       1    Bay Leaf
            Toast; Buttered
   *    Use large Red Snapper or other fish fillets cut into 6 serving
        in this recipe. ** The pimento-stuffed olives should be sliced.
   *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded
        cut into strips. (Optional) Thaw the fish fillets if frozen. In a
   covered pan, cook the potatoes in enough boiling salted water to
   cover for about 15 minutes or until nearly tender; drain. When cool
   enough to handle, peel and set aside.  Combine flour, salt and
   pepper. Coat fish fillets on both sides with the seasoned flour
   mixture. In a large skillet, cook fish fillets in hot oil for about 5
   minutes per side or until done. Remove fillets from the skillet and
   set aside. Drain off the remaining oil, reserving 1 Tbls.  In the
   same skillet, cook the onion and garlic in the reserved oil until
   tender but not brown. Add the tomato puree, olives, water, lime
   juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay
   leaf mixing well. Add the potatoes, bring to boiling then reduce the
   heat and simmer, uncovered, for about 5 minutes. Add the fish fillets
   and cook about 5 minutes or until fish fillets are heated through.
   Remove the bay leaf. Arrange the fish fillets and potatoes on a
   serving platter, spoon the sauce over all. garnish platter with
   triangles of buttered toast if desired.