In a glass
dish, marinate the fish in the lemon and lime juices for about 30
minutes. Meanwhile, in a large skillet bring the stock to a boil. Add
the onion, celery, green pepper and garlic. Simmer 15-20 minutes, until
tender. Reduce the heat and add the tomato paste, tomatoes, capers,
jalapeno peppers and oregano. Cook until slightly reduced.
fish in the pan with the sauce. Simmer 15-20 minutes, until the fish is
opaque. Place a fillet on each plate and sprinkle with cilantro. Garnish
with a slice of lime.