2 pounds white fish steaks or fillets
1 tsp. salt
2 fresh green " serrano" chili peppers, seeded
and minced (wearing rubber gloves)
2 onions, sliced thin and separated into rings
1/2 pound fresh or drained canned plum tomatoes,
          sliced crosswise 1/4 inch thick
1 tsp. chopped fresh coriander leaves
1 tbs. olive oil
1 tbs. dendê (palm) oil *
3 tbs. coconut milk *

* available at specialty food stores

In a large heavy skillet arrange fish in one layer, sprinkle with salt and the chili peppers, and top it with a layer of the onions and the tomatoes. Sprinkle the mixture with the coriander, drizzle with the olive oil, the palm oil, and the coconut milk, and cook, uncovered, over medium heat, for 10 to 12 minutes or until the fish just flakes.

Servce with "farofa de dendê" and white rice.