In a medium bowl, blend together with a fork the butter, jalapeños, tomato paste, and cilantro to make a paste.

Season the fish with the salt and pepper.

Heat the oil in a nonstick skillet over medium-high heat, and fry the fish 3 to 4 minutes per side, or until golden brown on the outside and opaque but still moist inside when tested with a fork.

Remove the fish to a platter, cover, and reserve.

To the same skillet add the onion, mushrooms, scallions, and garlic.

Cook, stirring, 2 minutes over high heat.

Stir in the butter mixture, and add the broth.

Continue cooking over high heat until the sauce reduces slightly, about 2 minutes.

Adjust seasoning.

Add the fresh tomato and heat through, about 1 minute.

Spoon the sauce over the fish.

Place fish fillets in a single row on a large plate.

Sprinkle with lime juice and salt.

Let stand about 10 minutes.

In a medium nonstick skillet, heat the oil over medium heat.

Add the fish and cook 2 minutes per side.

Remove to a plate.

In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown.

Add the garlic and cook, stirring, about 1 minute.

Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers.

Bring to a boil.

Reduce the heat to low.

Carefully return the fish to the pan and gently spoon the sauce over the fish.

Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes.

Preheat oven to 450°.

Line a large rimmed baking pan with aluminum foil.

Brush foil with oil.

Make 4 crosswise slashes to the bone on each side of the fish.

In a bowl, the garlic, oregano, salt, pepper, wine, and ¼ cup of oil until smooth.

Rub the mixture all over the inside and outside of the fish.

Lay the fish on the foil in the baking pan.

Cover with foil and bake 25 minutes.

Uncover and bake until the top browns a little, another 8 to 10 minutes.

Remove the pan from the oven and let the fish stand 8 to 10 minutes.

It can be somewhat awkward to remove the fish from the pan without it splitting, so serve from the pan, if you wish.

Or use 2 wide spatulas to carefully lift the fish onto a large platter.

Remove the top skin, if desired, by inserting the knife blade under the skin to lift gently off.

(The skin will separate easily from the cooked fish.

) Using two forks, separate the fish into portions and serve with lime wedges.

Preheat oven to 375°.

Lay out 4 pieces of 12-inch-long foil, each large enough to completely wrap 1 fish.

Season each fish inside and out with salt.

Lay 1 fish in the center of each piece of foil.

Layer the tomatoes, onion, chiles, and epazote evenly among the fish.

Put 1 teaspoon butter on top of each.

Drizzle 1 teaspoon of wine over each fish.

Fold the foil over the fish and crimp the edges to make a snug package.

Put the 4 packages on a baking sheet and cook in the center of the oven 22 to 25 minutes, or until the fish is opaque inside and just barely flakes when tested with a fork.

(Test one for doneness.

Reclose to serve.

)

Preheat oven to 450°.

Lay out 4 pieces of 12-inch-long aluminum foil on a work surface.

Coat the center of each piece of foil with about 1 teaspoon butter.

Place about 6 tomato slices, overlapping, on each piece of foil and continue to layer all remaining ingredients, evenly divided, on top of each other on the foil in the order listed.

Fold the foil together for each, crimping the edges to seal into snug packages.

Place on a baking sheet and cook about 15 to 18 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.

(Test one for doneness.

Reclose to serve.

)

Preheat the oven to 450°.

Lay 4 (12-inch-long) pieces of aluminum foil on a flat surface.

Rub about ½ teaspoon of butter in the center of each piece.

On ½ of each piece, evenly distribute the tomatoes, onion, serranos, and cilantro.

Lay 1 fish fillet on top of the vegetables.

Season with salt and pepper.

Drizzle each fillet with ¼ teaspoon of olive oil and ¼ teaspoon of wine.

Fold over the foil and crimp the edges to make a tight seal.

Place the packages on a large baking sheet and bake 20 minutes or until fish is opaque but still moist inside and just barely flakes when tested with a fork.

(Test one for doneness.

Reclose to serve.

) Lay a closed package on each of 4 serving plates to be opened at the table.

Prepare the seasoning paste, if using homemade.

Then, sprinkle the fish lightly with salt.

Set aside on a plate.

In a blender, purée the garlic, seasoning paste, orange and lime juices, oregano, and cumin.

Rub the marinade all over the fish.

Cover and refrigerate for about 1 hour.

Preheat the oven to 350°.

To assemble the fish packages, lay four 12-inch-long pieces of foil on a flat surface.

Lay a banana leaf on top of each piece of foil.

Put 1 fish fillet in the center of each banana leaf.

Layer the tomato, onion, chile, olives, and butter equally on top of each fillet.

Fold the banana leaf, overlapping, to completely enfold the fish.

Then fold the foil completely around the banana package.

Seal tightly so no steam escapes.

Lay the packages on a baking sheet.

Bake 25 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.

(Test one for doneness.

Reclose to serve.

) Serve the fish in the packages, to be opened at the table.

Preheat oven to 375°.

Put the fish fillets on a plate.

In a small bowl, make a paste of the garlic, lime juice, allspice, salt, pepper, and oil.

Rub the mixture all over the fish.

Lay 1 12-inch-long piece of foil on a flat surface and lay 1 banana leaf on top of the foil.

Put 2 fish fillets in the center of the banana leaf.

Put half of the cilantro on the fish.

Fold the banana leaf to enclose the fish in a package.

Then fold the foil around both sides of the banana package to seal tightly so no steam escapes.

Place folded side up on a baking sheet.

Repeat with a second 12-inch square of foil, and the remaining banana leaf and fish.

Bake 15 to 20 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.

(Test one package for doneness.

) To serve, open the packages and transfer 1 fish fillet to each of 4 serving plates.

Spoon the juices over the fish.

Preheat the oven broiler.

Roast the chiles on the top oven shelf until charred and blistered all over, about 5 minutes.

Transfer to a plastic bag and let steam 6 to 8 minutes.

Lower the oven temperature to 400°.

Peel the chiles and remove the stems.

Discard the seeds.

Rinse the chiles and cut into 1⁄2-inch pieces.

Put in a bowl.

With a mortar and pestle, in a small bowl with a heavy wooden spoon or (briefly) in a food processor, crush the sunflower seeds, garlic, and pepper together.

Put in the bowl with the chiles.

Add the olive oil and capers.

Put the fish on a foil-lined baking sheet.

Season lightly with salt.

Spread the chile mixture evenly on top of each fillet.

Bake the fish without turning, 10 to 12 minutes, or until the flesh is opaque but still moist inside and just barely flakes when tested with a fork.

Garnish with cherry tomatoes and lime wedges.

Preheat the oven to 400°.

Mix half of the garlic with 1 tablespoon of the olive oil and the salt.

Rub all over the fish, and place in a single layer on a baking dish and let the fish stand at room temperature about 20 minutes.

Bake the fish, uncovered, 12 to 15 minutes, or until the fish is opaque but still moist inside and just barely flakes when tested with a fork.

While the fish bakes, heat the remaining tablespoon of oil in a medium skillet, and cook the remaining garlic until it starts to brown, 45 seconds.

Add the orange juice, lime juice, and tequila.

Bring to a boil, and immediately stir in the parsley.

Remove the pan from the heat.

Place the cooked fish on individual serving plates.

Stir the fish juices from the baking pan into the sauce.

Spoon the sauce over the fish.