Today's Recipes: Olives -- Picadillo De Pescado (Fish In A Spicy Tomato Sauce

THE FOLLOWING RECIPE IS ADAPTED FROM "BACK TO SQUARE ONE" BY JOYCE GOLDSTEIN. Picadillo de Pescado (Fish in a Spicy Tomato Sauce) 6 servings; approximate preparation time 25 minutes 1 tablespoon olive oil

1 medium onion, peeled and finely chopped

1 medium clove garlic, peeled and minced

1 small jalapeno pepper, seeded and minced

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon ground cinnamon

2 cups tomato sauce

1 cup diced canned tomatoes

1/4 cup golden raisins

1 tablespoon drained capers

1/2 cup black imported olives, pitted and coarsely chopped

1 1/2 pounds fish fillets

1. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic and jalapeno; saute 10 minutes.

2. Stir in the chili powder, cumin, cinnamon, tomato sauce, tomatoes, raisins, capers and olives. Bring to a boil, reduce the heat and simmer 25 minutes.

3. Bake the fish in a preheated 450-degree oven 12 minutes per inch of thickness, or until done. Spoon the sauce over the fish and serve. Or place the fish in a single layer in a large baking dish, cover with sauce and bake in a preheated 450-degree oven 12 minutes per inch of thickness. Test for doneness.

Data per serving Calories 261 Protein 23g Fat 9g Carbohydrates 24g Sodium 1,061mg Saturated fat 1g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 38mg