Fish Stewed in Tomatoes and Chilies - Huanchaco-Style

• 2 lbs boneless skinless grouper fillets, cut into 6 pieces
• 2 tablespoons lime juice
• 6 limes, halves
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 8 fresh or frozen yellow banana peppers (andean chilies, 4 seeded and chopped, 4 thinly sliced)
• 14 cup canola oil
• 4 garlic cloves, mashed to a paste
• 1 medium red onion, halved and cut into 1/2-inch slices
• 2 large plum tomatoes, cored, seeded, and coarsely chopped
• 1 teaspoon dried oregano, lightly toasted in a dry, hot pan

1. Put the grouper, lime juice, cilantro, salt, and pepper into a large bowl; toss gently to combine.Let grouper marinate at room temperature while you continue with the rest of the preparation.
2. Puree the chopped chiles and 1/3 cup water in a blender until smooth.
3. Set the chile puree aside.
4. Heat oil in a large skillet over medium-high heat.
5. Add garlic and cook until fragrant, 30 seconds.
6. Carefully add reserved chile puree and cook for 2 minutes.
7. Add onions and cook, stirring constantly, until softened, about 5 minutes.
8. Gently lay grouper filets in skillet, along with marinade and 1 cup hot water, and stir liquid gently to combine.
9. Top filets evenly with remaining chiles and tomatoes and sprinkle with oregano.
10. Reduce heat to medium-low and simmer, covered, until grouper filets are cooked through, about 15 minutes.
11. Season with salt and pepper to taste.
12. Divide grouper filets between 6 shallow bowls, along with the liquid.

skinless grouper, lime juice, fresh cilantro, salt, fresh ground black pepper, peppers, canola oil, garlic, red onion, tomatoes, oregano

Taken from www.food.com/recipe/fish-stewed-in-tomatoes-and-chilies-huanchaco-style-237352 (may not work)