2 lb Fish Fillets; *

      1 ea Onion; Sliced, 1 small

      1 ea Clove Garlic; Small, Minced

      1 tb Vegetable Oil

    1/4 c  Almonds; Toasted, Ground

      2 tb Lime Juice

    1/2 ea Pickled Jalapeno Pepper; **

    1/2 ts Salt

      1 ds Pepper

      1 x  Salt

    1/2 c  Cilantro; Snipped

  * Use large Red Snapper or other fish fillets cut into 6 serving pieces. **
  Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should
  be about 1 1/2 tsp.
  Thaw the fish fillets if frozen.  Cook onion and garlic in hot oil until
  tender but not brown.  Add the almonds, lime juice, jalapeno pepper, the
  1/2 t salt, and pepper.  Heat through.  In a well greased 13 X 9 X 2-inch

  baking dish, arrange the fish fillets and sprinkle lightly with salt.  top
  with the onion mixture.  Sprinkle evenly with the cilantro, (or with
  parsley).  Bake, covered, in a preheated 350 degree F. oven for about 40
  minutes, or until the fish flakes easily when tested with a fork.