- Season flour with salt and pepper to taste; lightly dust fillets. Heat 1/4 cup of the oil in a large skillet. Add fillets; cook both sides until fish flakes easily with a fork. Transfer to a warm platter; loosely tent with foil to keep warm.
- Add remaining oil to skillet. Add onion and jalapeños; cook and stir until soft but not browned. Add garlic, tomatoes, cinnamon, cloves, sugar and lime juice; bring to boiling. Reduce heat and simmer 5 minutes.
- Add potatoes; stir. Spoon sauce and potatoes over fillets, and serve.
View all nutritional information
Calories 411, Calories Fat 188, Total Fat 20g, Saturated Fat 3g, Cholesterol 49mg, Sodium 70mg, Carbohydrate 23g, Protein 31g
|Calories (fat) extra||46|
|Total Fat (extra)||32|
|Saturated Fat (extra)||15|
|Vitamin A (extra)||10|
|Vitamin C (extra)||60|