3-1/2 lbs striped bass, cod steak, or any non-oily white fish, cut into 6 portions
2 Tbsp canola or vegetable oil
1 large onion, thinly sliced
2 garlic cloves, chopped
12 oz tomatoes, sliced
2 drained canned jalapeño chiles, rinsed and sliced, or 2 fresh jalapeños, seeded, ribs removed, and minced
A few flat-leaf parsley leaves, for garnish
For the marinade:
4 garlic cloves, crushed
1 tsp black peppercorns
1 tsp dried oregano
1/2 tsp ground cumin
1 tsp ground annatto
1/2 tsp ground cinnamon
1/2 cup mild white vinegar
Kosher salt, to taste
Arrange the fish in a single layer in a shallow dish.
Make the marinade: With a mortar and pestle, grind the garlic and peppercorns. Add the oregano, cumin, annatto and cinnamon, and vinegar, and mix to a paste. Add salt to taste, and spread the marinade on both sides of the fish. Cover and leave in a cool place, or in the refrigerator on a very hot day, for one hour.
In a flame-proof pan large enough to hold the fish in a single layer, pour in the oil and spread it to cover (use more oil if necessary). Place the fish in the dish, and top with the remaining marinade. Arrange the sliced onions, garlic, tomatoes and jalapeño over the fish.
Cover and cook over a low heat on the stovetop for 15-20 minutes, or until the fish is no longer translucent. Garnish with some flat-leaf parsley, if desired, and serve hot with rice.