Fish Fillets with Tomatoes Capers and Olives

Yield:	6 Servings
Categories:	Fish

		Stephen Ceideburg
1 1/2	lb	Fish fillets *
1	tb	Fresh lime juice
1/4	ts	Salt
1 1/2	ts	Vegetable oil
1 1/2	ts	Olive oil
1	md	Onion, thinly sliced
45	oz	Good-quality tomatoes, lightly drained
2		Cloves garlic, minced
12		Meaty green olives, pitted and coarsely chopped
2	tb	Large Spanish capers
		Pickled jalapeno chilies, sliced plus:
1	tb	Pickling juices
3/4	ts	Dried marjoram
3/4	ts	Dried thyme
2	tb	Finely chopped parsley **
3		Bay leaves
1		One-inch cinnamon stick
2		Whole cloves
1/4	ts	Black peppercorns, cracked
		Fish broth, bottled clam juice or water salt (opt)