Marinate snapper fillets
in lime juice for one hour, refrigerated, turning once halfway through
Strain reserved juice
of the tomatoes, pushing through a sieve, so that no seeds are in the
juice. Set aside.
Heat oil in large sauté
pan. Cook onions over medium heat until they lose color. Add chilies and
garlic. Cook, stirring, for 1 minute. Add tomatoes and 1/4 cup reserved
juice. Add capers, olives, cinnamon and cloves. Cook for 10 minutes, or
until the tomatoes soften.
Remove snapper from marinade,
but do not dry. Add to the tomato mixture, spooning sauce over the fish.
Cook, partially covered, about 5 minutes or until fish releases its liquid.
Serve with rice or boiled
potatoes. It is traditional to garnish the plate with buttered toasts,
cut into triangles.
Serves 4 - 6
Contributor: Pamela Ackroyd
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Juicing limes: Remove from refrigerator
to bring to room temperature. When ready to squeeze, roll them on a hard
surface. This will soften the pulp to extract more juice from the fruit.