6 small or 4 larger fish steaks, 2 cm thick, with skin
salt to taste
2 tablespoons pork lard
2 tablespoons olive oil
1 medium white onion, thinly sliced
3 garlic cloves, finely chopped
2 chiles dulces verdes or 1 large green bell pepper, seeds and veins removed and cut into thin strips
1 habanero chile or other emall hot green chile, veins and seeds removed and cut into thin strips
3 bay leaves, cut into strips
4 sprigs parsley, finely chopped
1 small bunch cilantro, roughly chopped
The lard can be replaced with olive oil.
Serve with rice or fried plantain as a main course.
Rinse the fish, dry well, and season with salt.
Heat the lard and oil in a heavy sauté pan in which the fish will just fit in one layer.
Add the onion, garlic, chiles, bay leaves, and parsley, sprinle with salt, and fry for about 3 minutes or until the onion is translucent - do not let it brown.
Add the fish steaks in one layer, sprinkle with the cilantro, cover the pan, and cook over low heat for about 5 minutes.
Carefully turn the fish over and cook for 5 minutes more, uncovered.
The fish should just be cooked through and the juice syrupy.