Instructions: *Note: This dish is at its best when fresh jalapeno chilies are used, but if they are unobtainable, you may substitute canned green chilies to taste.

Place the fish in a shallow glass dish. Make a paste of salt and garlic; gently rub over the fillets. Add lime juice and marinate at room temperature, covered, for at least an hour, preferably 2 hours, turning the fish several times. About 25 minutes before serving time, heat the oil in heavy 11 to 12-inch skillet and gently saut=E9 the onion until translucent, about 3 minutes. Add tomatoes, olives, chilies, oregano, thyme, and bay leaves. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove the sauce to a bowl to keep warm on back of stove. Add the butter to the same pan over high heat. When it is sizzling, but not brown, add fillets, discarding marinade. Maintain high heat, cooking the fillets 2 to 3 minutes on each side. As soon as the fillets begin to flake, pour the sauce over them, discarding bay leaves and remove from heat. Transfer the fish and its sauce to a warmed platter and decorate it with sprigs of cilantro. Serve with

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