|White fish fillets||2 Pound (preferably sea bass or red snapper)|
|Lime juice||9 Teaspoon|
|Corn oil||1 Tablespoon|
|Onions||2 Medium, thinly sliced|
|Pimientos||4 Ounce (1 jar)|
|Tomatoes||3 Large, peeled and diced|
|Chopped green chili peppers||1 Tablespoon (fresh)|
|Finely chopped parsley||1 Cup (16 tbs)|
|Parsley sprigs||8 Large (for garnish)|
1) Chop half of the pimientos. Reserve the other half for garnish.
2) With cold water, wash the fish thoroughly. Gently pat dry the fish.
3) In a glass baking dish, arrange the fish fillets.
4) Over the fish, pour the lime juice.
5) Refrigerate, covered, for 2 hours before cooking.
6) In a large skillet, heat the corn oil.
7) To the hot oil, add the onions and cook until tender.
8) To this, gradually add the chopped pimientos, tomatoes, chili and parsley.
9) Cook, covered, until there is 1 inch of juice left in the skillet.
10) To this, gently add the fish.
11) On each side, cook for about 5 minutes, or until the fish is fork tender and white.
12) Transfer the cooked fish to individual plates.
13) On each serving, spoon some sauce.
14) Serve, garnished with parsley sprigs and the remaining pimientos, cut into strips.