Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  crappie fillets
  1         tablespoon  lime juice
  1         tablespoon  olive oil
  1                cup  onion -- chopped
  3         15 oz cans  whole tomatoes -- drained and chopped
     1/3           cup  pitted green olives -- coarsely chopped
  1         tablespoon  capers -- chopped
  2                     jalapeno peppers -- seeded and chopped
  1           teaspoon  dried marjoram
  1           teaspoon  dried oregano
  2              whole  bay leaves
  2        tablespoons  parsley -- chopped
  1              stick  cinnamon
     1/4      teaspoon  ground pepper
     1/2           cup  water
     1/2           cup  dry white wine
                        salt -- to taste

Preparation:

Place fillets in a bowl and sprinkle with lime juice. Cover and refrigerate one hour. Heat olive oil in a large frying pan and suate onions and garlic. Add tomatoes and cook over medium heat until most of the liquid has evaporated. Add remaining ingredients (except salt) and simmer for 10 minutes. Taste the sauce and add salt as needed. Remove fillets from the refrigerator and place in skillet, covering them with the sauce. Cook five minutes and then turn fillets. Cook another two to three minutes until fish is done.

Nutritional Information:

598 Calories (kcal); 23g Total Fat; (35% calories from fat); 13g Protein; 82g Carbohydrate; 0mg Cholesterol; 597mg Sodium