jalapeño peppers, seeded and cut into thin strips*
4
cloves garlic, minced
2
large ripe tomatoes, diced
Pinch each of cinnamon, ground cloves and sugar
Juice of 1 lime
4
Yukon or fingerling potatoes, cooked and cut into rounds
Directions
Season flour to taste with salt and pepper; lightly dust fillets. Heat 1/4 cup of the oil in large skillet and sauté fillets on both sides until fish flakes with a fork. Transfer to warm serving platter; loosely tent with aluminum foil to keep warm.
Add remaining oil to skillet. Sauté onion and jalapeño peppers until soft but not browned. Add remaining ingredients except potatoes; bring to boiling and simmer about 5 minutes.
Add cooked potatoes and stir to mix. Spoon sauce and potatoes over snapper fillets.
*Use caution when handling hot peppers. Wear disposable gloves and wash hands thoroughly with hot, soapy water.
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