Tilapia Veracruz

I adapted this from a Red Snapper Veracruz recipe. I cannot get red snapper here. I've also made the sauce and used it over pierogies. I've never put it over pasta, but I'm sure that would work too.

1 1/2 pounds fresh or frozen skinless red snapper or other fish fillets
1/8 tsp salt
1/8 tsp pepper
1 large onion, sliced and separated into rings
2 garlic cloves, minced
1 TBS cooking oil
2 large tomatoes, chopped, (2 cups)
1/4 cup sliced pimento-stuffed olives
1/4 dry white wine
2 TBS capers, drained
1 or 2 fresh jalapeno or serrano peppers, seeded and chopped
1/2 tsp sugar (I've used Splenda)
1 bay leaf

Thaw fish if frozen. Cut fish into 6 serving size portions. Rinse fish: pat dry with paper towels. Sprinkle with salt and pepper.

For sauce, cook onion and garlic in hot oil in a large skillet till onion is tender. Stir in tomatoes, olives, wine, capers, peppers, sugar and bay leaf. Bring to boiling. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered for 6 to 10 minutes or till fish flakes easily with fork.Use a slotted spoon to carefully transfer fish from skillet to a serving platter. Cover and keep warm.

Boil sauce in skillet for 5 to 6 minutes or till reduced to about 2 cups, stirring occasionally. Remove bay leaf. Spoon sauce over fish and serve.