For sauce, in a large skillet cook onion and
garlic in hot oil until onion is tender. Stir in
tomatoes, olives, wine, capers, jalapeno or
serrano peppers, sugar and bay leaf. Bring to
boiling. Add fish to skillet. Return to boiling;
reduce heat. Cover and simmer for 6 to 10 minutes
or until fish flakes easily when tested with a
fork. Use a slotted spatula to carefully transfer
fish from skillet to a serving platter. Cover and
keep warm.
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