Instructions: Season the fish filets with salt and pepper. Heat one very large or two medium-sized saute pans over medium-high heat for a minute, then add the butter. When the butter is sizzling, add the filets flesh side down and turn the heat to very high. Sear the filets until golden-brown and flip to sear the other side. Remove filets from pan and reserve on a rack over a plate to catch juices.

Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish filets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of filets.

Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top.

This recipe yields 4 servings.

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