2 lbs grouper, with the bone (or other White Fish)
Juice of 2 limes
Salt and pepper, to taste
2 yellow onions, thinly sliced
1-2 tbsp butter or margarine
¼ goat pepper, scotch bonnet, or habanero pepper
½ lb potatoes, peeled and thickly cubed
Season the fish with the lime juice and salt and pepper, to taste. Set aside.
In a large pot over high heat, combine two cups of water, the yellow onions, pepper, and the potatoes. Bring to a boil, cover, and cook for about 15 minutes, until the potatoes are fork done.
Add the fish with its juices and reduce the heat to medium-low. Simmer for about 10 minutes, until the fish begins to flake off the bone.
Add butter to finish.
Serve hot with a side of grits or Johnny Cake.