In a skillet large enough to fit the skinned fillets, place olive oil. Dredge the fillets in flour and shake off excess and season with salt and pepper. Pan sear with skin side up for 3 minutes and the turn, sear for three additional minutes. Remove fish from pan to an oven proof dish leaving enough oil in the pan to saute the garlic and onions. Deglaze the pan with the white wine and lime juice. Add the tomatoes, jalapeno, marjoram, cumin and capers, simmer for several minutes to meld flavors.  Season to taste with salt and pepper.

To serve remove fish from oven and pour sauce over, garnish with chopped cilantro.

Serving Ideas: Serve with Spanish Rice