4 (7-8 oz.) red snapper fillets
Salt and pepper
1 cup flour
1 tsp. ground cumin
1 tsp. ground coriander
1 1/2 tsp. ground chili powder or mild to medium red chili powder blend
1 tbsp. sesame seeds
4 tbsp. EVOO
1 small red or Spanish onion, chopped
2 large cloves of garlic, thinly sliced or chopped
1 tbsp. fresh thyme, chopped
1 tsp. Mexican dry oregano
1/4 cup pickled jalapeño pepper slices, chopped plus 2 tbsp. juice
1 large bay leaf
2 pints fresh cherry or grape tomatoes or 1 28 oz. can diced tomatoes
1/2 cup chopped Manzanilla olives (green olives stuffed with pimientos)
Juice of 1 lime
2 tbsp. chopped cilantro
2 tbsp. chopped flat-leaf parsley
Charred soft corn tortillas, to serve
Preheat the oven to 250º.
Season the fish on both sides with salt and pepper.
Mix flour with cumin, coriander, chili powder and sesame seeds.
Coat fish with mixture on both sides.
In a large non-stick skillet over medium-high heat, heat the EVOO, 3 turns of the pan.
When oil smokes, add fish and brown 3 minutes on each side, pressing on fillets to keep them from curling.
Transfer to baking sheet and keep warm in the oven.
Add a little more oil to the pan, a turn of the pan, then add onions, garlic, salt pepper, thyme and oregano. Stir for a minute or two.
Add tomatoes and cover pan until tomatoes burst (if using fresh) or partially cover to simmer canned tomatoes with onions.
Stir olives into sauce along with lime juice, cilantro and parsley.
Adjust seasoning to taste if necessary.
Add the fish to the sauce then transfer to plates and serve with soft tortillas for wrapping.