Season the fish on both sides with the salt and pepper. Grate the lime zest on to the fish flesh, and squeeze on just a little lime juice, keeping the rest for a salad dressing. Leave for 20 minutes, and then heat a large well-seasoned or non-stick pan, and cook the fish, skin side down, for about 5 minutes, when the skin will be quite crisp. Turn the fish over with a spatula, and cook the underside for a minute or two. Transfer the fish to warm plates, and pour the stock and wine into the pan to reduce them.
Stir in the crushed mint leaves and créme fraiche. Season with a dash of lime juice and a little pepper, if liked, and pour around the fish fillets. The crisp skin is very good to eat.
© 2000 Frances Bissell. All rights reserved.