2. Heat one very large, or two medium size sauté pans over medium-high heat for a minute, then add the olive oil. When the oil is sizzling, add the fillets, flesh side down, and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove the fillets from the pan(s) and reserve on a rack over a plate to catch the juices.
3. Return the pan(s) to the heat, add the onions and cook, stirring over high heat for 2-3 minutes. Add the garlic, jalapeño, lime, tomato, olives and oregano and sauté briskly 1 minute more.
4. Add the white wine and reduce by half. Add the fish stock and bring to a boil, reduce to a simmer and return the fillets along with their juices to the pan(s). Cook, covered, to finish cooking the fish, about 1-3 minutes depending upon the thickness of the fillets.
5. Taste the broth and adjust the seasoning. Serve immediately in soup plates with a generous ladle of broth and garnish with vegetables.