Steamed fish with shrimp gravy

1. Wash the fish with the juice of the lime.
2. Rinse, drain and pat dry. Cut 3 or 4 diagonal gashes in each side of the fish, cutting forward along the head.
3. Make a mixture of the salt, pepper, 2 cloves of the garlic, the vinegar and a little of the minced hot pepper.
4. Grindi to a paste.
5. Rub the gashes and the inside surfaces of the fish with the paste.
6. Place the fish in a flat baking dish and cover with the onions (reserving a few) the green pepper and the remaining garlic and hot pepper.
7. Marinatei for 1 hour.
8. Meanwhile, shell the shrimp, reserving the shells.
9. Coarsely chop the shrimp and set aside.
10. Place the shells and the extra fish head in a large saucepan with the water, reserved onion and celery.
11. Simmeri for 15 minutes.
12. Heat the oil in a large cast-iron skillet.
13. Shake the marinade off the fish and dredge the fish in flour.
14. Fryi quickly, 3-4 minutes on each side, until golden brown but not done.
15. Lower the heat and add the marinade vegetables.
16. Pour in 2 cups of the fish-shrimp stock.
17. Add the bay leaf, thyme, and a little more salt and pepper.
18. Cover and simmer gently for 15-20 minutes.
19. Remove the fish and vegetables with a slotted spoon to a serving dish.
20. Set aside and keep warm.
21. Add 2 tb flour to the skillet and stir.
22. Cook slowly, scraping bottom of skillet, until gravy starts to thicken.
23. Straini gravy and return it to a clean skillet.
24. Add shrimp and cook until they turn pink and the gravy is thick.
25. Serve gravy over fish.
26. Per serving: calories: 265, protein: 35 g, carbohydrate: 13 g, fat: 7 g, saturated fat: 1 g, cholesterol: 131 mg, sodium: 246 mg, fiber: 1 g.