Lightly season fish with salt and pepper; place in an 8" or 9" glass baking dish coated with 1 tsp. oil. In a large nonstick skillet over medium-high heat, heat 2 tsp. oil. Add onion and jalapeño; sauté 3 min. Add cumin and garlic; sauté 1 1/2 min. Stir in next 8 ingredients through tomatoes; bring to a boil. Reduce heat; simmer until slightly thick (about 3 min.). Pour tomato mixture over fish; bake in preheated 400° oven until fish flakes easily with a fork (about 15 min.).