Directions

1. 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.
2. 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.
3. Add potatoes; stir. Spoon sauce and potatoes over fillets, and serve.