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1
Heat one tablespoon of the oil in a heavy saucepan.
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2
Add the red peppers, green chili and onion and saute over low heat until soft, but not brown.
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3
Stir in the garlic, cook a few seconds longer, then add the water.
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4
Allow to simmer about 20 minutes, until the peppers are very tender.
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5
Meanwhile, preheat a grill or broiler and oil the rack.
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6
Mix the lime juice with two tablespoons of the olive oil and brush over the fish.
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7
Allow to marinate until ready to cook the fish.
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8
When the peppers are tender, puree the contents of the saucepan in a food processor or blender.
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9
Season with the paprika and to taste with salt and pepper.
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10
Stir the last tablespoon of the olive oil.
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11
Return to saucepan and simmer, then cover to keep warm.
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12
To grill the fish, place the fish on the grill skin side up.
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13
Cook about six minutes, until the fish is lightly seared.
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14
Using a large spatula, turn the fish, cook very briefly on the other side, then transfer to warm plates.
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15
To broil the fish, broil it skin side down until the fish is cooked through and lightly seared, six to eight minutes.
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16
Do not turn it.
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17
Transfer the fish to a warm plate.
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18
To serve, spoon some of the pepper sauce over and around the fish and garnish with coriander.
