I just made this the other night and have been so happy with it that I've been sharing this recipe a lot. Enjoy!

This is adapted from an ancient Time-Life cookbook called "The Cooking of The Carribean Islands." It's adapted for locally available (in rural Alaska) ingredients and ease of preparation. Here goes:

Court Bouillon a la Creole

Ingredients: 2 cups water, 1/2 cup + 1 Tbs lime juice (fresh preferred), 1 Tbs salt, 2 - 4 lbs firm white fish, 2 Tbs vegetable oil, 1/2 cup finely chopped green onions, 1 Tbs + 2 tsp finely chopped garlic, one can diced tomatoes with green chilies, a bouquet of 4 parsley sprigs and 1 bay leaf tied together, 1/2 tsp dried thyme, freshly ground pepper, 2 Tbs olive oil.

Directions: Combine water, 1/2 cup lime juice and 1 Tbs salt in shallow baking dish and stir until salt dissolves. Wash fish under cold running water and place in lime juice mixture. Marinate minimum 1/2 hour (1 hour is better). Pour off marinade.

In heavy 10- to 12-inch skillet, heat vegetable oil over moderate heat. Drop in green onions and garlic. Stirring frequently, cook for about 5 minutes, until they are soft but not brown. Add tomatoes, parsley bouquet, thyme and black pepper. Simmer, stirring frequently, 6 to 8 minutes. Add fish, baste with sauce. Bring to a boil, then reduce heat to low, cover tightly and simmer for 8 to 10 minutes, or until fish flakes easily but remains firm.

Transfer the fish to a heated platter. Add olive oil, remaining Tbs of lime juice and 2 Tbs garlic to the tomato mixture. Stirring constantly, bring to a boil over moderate heat. Taste for seasoning and pour the sauce over the fish. Serve at once.

We ate ours over basmati rice, with a side of carrots & chard in tarragon cream sauce. I did't have fresh lime juice, nor did I use quite as much as called for, but it turned out quite tasty and just a little spicy.