Heat oil in a large saute pan over medium-high heat. Add onion and cook until translucent, about 3 minutes. Stir in garlic, jalapeño, tomato paste, chili, cumin, cinnamon, and coriander; cook until garlic aroma is apparent.
Stir in broth, tomatoes, olives, and raisins. Bring mixture to a simmer over medium heat and reduce to a sauce consistency, about 8 minutes. Season finished sauce with salt and pepper.
While tomato mixture simmers, transfer fish to a lightly oiled casserole dish. Season fish with salt and pepper, as desired.
Top fillets with cooked tomato sauce. Bake fish until it flakes easily, about 12-15 minutes.
Carefully remove fish to a bed of Omaha Steaks Spanish Rice. Spoon extra sauce on fish as desired. Serve hot.