Red Mullet with Tomato Salsa
Rinse tomatoes and cut off stems, halve and remove seeds, cut into small cubes. Peel garlic and chop finely. Rinse basil and parsley, shake dry and pluck off leaves. Chop basil. Halve chile pepper and remove seeds and ribs, chop. Squeeze lime juice from one lime and whisk together with broth, basil, chile pepper. Combine tomatoes with half of garlic and toss with the dressing. Season with salt and pepper to taste.
Rinse red mullet, pat dry and season inside and out with salt and pepper. Stuff fish with remaining garlic and parsley. Heat oil in a pan and cook fish for about 8 minutes per side. Arrange tomato salsa on four plates and top with fish. Slice second lime. Garnish fish with lime slices and serve.