Mahi Mahi a la Veracruzana - Rick Bayless

Ingredients

• 1 1/2 pounds fingerling potatoes, cut in half lengthwise
• 1 tablespoon olive oil
• Kosher salt
• 6 6-ounce mahi mahi fillets, approximately 1/2-inch thick
• 1/4 cup fresh lime juice
• finely ground sea salt
• 2 tablespoons olive oil
• 1/4 cup olive oil
• 1 medium white onion, thinly sliced
• 4 large garlic cloves, peeled and finely chopped
• 1 28-ounce can fire roasted diced tomatoes, drained plus 1 - 14.5 ounce can fire roasted diced tomatoes, drained
• 3 bay leaves
• 1 1/2 teaspoon dried Mexican oregano
• 3 tablespoons roughly chopped flatleaf parsley
• 1 cup sliced green olives, preferably Manzanillo
• 1/4 cup capers, drained and rinsed
• 3 pickled jalapeno chiles, stemmed, seeded and thinly sliced lengthwise