4    1 pound firm white fish
-scaled, cleaned & cut
-lengthwise in halves
-OR ...
4    10 oz fish steaks, about
-1" thick
5 c  Water
1    Lime, juice of
2 ts Salt
2/3 c  Minced scallions
4    Cloves garlic, minced
1    Chili pepper (any hot
-pepper, up to ...
2    Chili peppers
2 tb Minced fresh parsley
4    Allspice berries
1 ts Minced fresh thyme, OR...
1/2 ts Dry thyme

Place fish in a glass of china dish. In another bowl, combine 2 cups of
water, the lime juice, 1 1/2 t salt, and 1 T scallions. Pour the marinade
over the fish, and marinate in the refrigerator for 1 hour. Drain the fish
and discard the marinade. Place the remaining scallions, garlic, chili
peppers, and parsley into a heavy pot (preferable cast iron). With a wooden
spoon, mash the mixture to extract the juices. Add the remaining 3 cups of
water, allspice berries, and thyme. Cover the pot and place on high heat.
Bring to a boil. Reduce heat and simmer for about 5 minutes. Add remaining
1/2 t salt and the fish to the broth. Cover and bring to boil again. Reduce
heat and simmer for about 10 minutes or until the fish flakes easily with a
fork. With a slotted spoon, transfer the fish onto heated dinner plates.
Boil the liquid on high heat for 2 to 3 minutes and spoon over the fish.
Garnish with lime quarters.