Chop the onion, pepper and tomato well and mix it with some olive oil, the lemon juice and the other ingredients. Season the fish well and allow it to rest at least 15 minutes (I left it half an hour) Remember that the fish in Boca Chica sometimes remains for hours in the seasoning before a client selects it and has it fried. So don't feel bad if you forget it for a while. Fry in very hot oil until ready and serve with âtostonesâ (fried plantains) and yanikekes. A bit of avocado would not dislike this dish either.