Ingredients :

3/4 lb Chilean sea bass steaks skinned, boned,and cut into 1″ cubes( or use halibut steaks)
3 tbs lime juice divided
1/8 tsp freshly-ground black pepper
4 lrg tomatoes seeded and diced
1 lrg onion diced
3 lrg garlic cloves finely minced
2 x serrano peppers - (to 3) seeded, and finely chopped
Nonstick olive oil cooking spray as needed
2 tbs chopped fresh cilantro
3 cup hot cooked rice

Method :

* Place fish, 1 tablespoon lime juice and black pepper in small bowl. Stir well and let marinate at least 15 minutes but not more than 30 minutes.
* Meanwhile, combine tomatoes, onion and garlic in medium bowl. Stir in serrano peppers; mix well.
* Spray medium nonstick skillet with cooking spray; heat over high heat. Add fish; cook and stir 2 to 3 minutes or until lightly browned. Reduce heat to medium; cover and cook about 5 minutes, stirring occasionally, or until fish just begins to flake. Remove fish to clean bowl; set aside.
* Return skillet to medium heat; add tomato mixture. Cook and stir about 3 minutes or just until onions are soft. Return fish to skillet; cook and stir 2 minutes. Remove from heat. Add remaining 2 tablespoons lime juice and cilantro.
* Serve over rice. Garnish, if desired.