On large plate, season fish filets with Adobo and lime juice. Set in refrigerator.
Heat oil in large skillet over medium heat. Stir in onion and cook, stirring often, until softened, about 10 minutes. Stir in jalapeños and garlic; cook for about 2 minutes more. Add tomato strips, tomato paste, clam broth, wine and oregano to skillet; increase heat to high. Bring wine mixture to boil, stirring often until tomato paste dissolves; reduce heat to medium low. Simmer, stirring occasionally, until sauce thickens, about 10 minutes. Stir in capers and olives.
Add reserved fish fillets to skillet with sauce. Carefully spoon sauce over fillets to cover completely. Gently simmer until fish is tender and flakes easily with a fork, about 5-7 minutes. Serve fish with sauce and rice.