Capitaine with Hot Pili-Pili

Description
The Capitaine is a prized eating fish throughout Africa, native to Lake Chad and the Nile, Congo, and Niger rivers.

Ingredients

 * 1 cup palm oil
 * 1 Onion, finely chopped
 * 1 hot chili pepper, cleaned and chopped (or left whole)
 * 2 lbs filleted fish (Capitaine or Nile Perch)
 * salt and black pepper

Directions
Heat the oil in a large skillet. Cook the onions and chili pepper for a few minutes. Cook the fish in the oil for a few minutes, then turn it to cook the other side. Adjust seasonings to taste. To garnish it, add tomatoes, okra, green pepper, garlic and onions.