Recipe - Halibut In Saffron Broth

1 cup Lime juice; (6 to 8 limes)
One half small Onion; finely minced
1 small Garlic clove; finely minced
2 lg Tomatoes; peeled and minced
1 lg Jalapeno chile; roasted,
peeled,
; seeded and finely
; minced
4 tablespoon Olive oil
1 teaspoon Fresh thyme or One half teaspoon
dried
1 teaspoon Capers; rinsed
One half cup Coarselychopped cilantro
2 pound Halibut steaks; skinned,
boned and
; cut in 1inch cubes
Salt and pepper
Boston lettuce leaves;
(about One half small
; head)
1 small Red onion; thinly cut or sliced up
1 Orange; peeled and thinly
; cut or sliced up

In a large nonreactive bowl combine first 10 ingredients and season to
taste with salt and pepper. Cover bowl with plastic wrap and marinate at
least 8 hours or overnight, stirring once or twice.

To serve, line 6 or 8 salad plates with lettuce leaves. Arrange onion and
orange slices, slightly overlapping, on each plate. Using a slotted spoon
mound fish in center of plate and spoon a little liquid over top of each
serving.

Yield: 6 to 8