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1
Sprinkle the fish fillets on both sides with salt and pepper. Heat 1 very large or 2 medium size saute pans over medium-high heat for 1 minute.
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2
Add the olive oil and when it is hot, but not smoking, add the fish fillets, skin side up.
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3
Turn the heat to high and sear the fillets on the first side until golden brown, 1 to 2 minutes.
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4
Turn and sear on the second side, 1 to 2 minutes longer.
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5
Remove from the heat.
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6
Using a slotted spatula, transfer the fillets to a rack set over a plate to catch the juices. Return the pan to high heat, add the onion and saute, stirring often, until lightly golden, 2 to 3 minutes.
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7
Add the garlic, jalapenos, lime wedges, tomato, oregano and olives and saute, stirring briskly for 1 minute longer.
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8
Add the white wine and boil until reduced by half, 2 to 3 minutes.
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9
Add the fish stock or clam juice and bring to a boil.
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10
Reduce the heat to medium-low and return the fish fillets, along with their juices to the pan. Cover and simmer gently until opaque throughout, 1 to 3 minutes, depending upon the thickness of the fillets.
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11
Taste the broth and adjust the seasonings.
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12
Using spatula, transfer the fish to warmed shallow soup bowls.
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13
Ladle the broth into the bowls, arranging some of the vegetables from the broth on the top of each fillet. Serve immediately.
