2 pounds sliced red snapper 
6 tablespoons oil
3 onions
2 cloves garlic
1 1/2 pounds tomatoes pureed
2 cups fish broth
3 ounces olives
2 ounces capers
6 pickled jalapeno chilis
1 lime

Wash the fish slices and rub with the salt, pepper and lime juice. Fry the garlic cloves in the oil and remove. In the same oil, saute the sliced onions until yellow. Add the tomato puree, the fish broth, salt and pepper, the fish, olives and capers and chilis. Let simmer over a low flame until the fish done and the sauce is thick