3 or 4 lb. whole fish (cleaned & scaled-with or without head & tail)
3 tbsp. butter or margarine
Salt & pepper to taste
2 garlic cloves (minced)
1 large onion (thinly sliced)
2 cups bread crumbs
¼ cup scallions (chopped)
1 hot pepper (seeded & chopped)
2 tbsp. lime or lemon juice
1 tomato (sliced)
1 cup hot water

Split the fish lengthwise to expose the cavity. Rub the fish inside and outside with a mixture of butter/margarine, salt, pepper and garlic. Let stand while preparing stuffing. Stuffing: Heat 2 tbsp. butter/margarine and lightly sauté half the onions, hot pepper, lime juice and salt & pepper to taste (the consistency of the stuffing should be moist). Fill the cavity with the stuffing. Secure edges with skewers or tie together. Place fish in a buttered baking dish and arrange the remaining onion slices and tomatoes over the fish and sprinkle with bread crumbs. Add 1 cup of hot water to the dish. Bake at 400 degrees for 30-40 minutes.