Sarta’s Fish with Lime Juice Sauce

This easy Casamance classic cooks very fresh fish in a mixture of palm oil and lime juice. The palm oil tints the sauce a brilliant golden color, the lime juice gives it a strong citrus tang, and the spice blend of dried chiles and black peppercorns adds a little heat. The sauce is traditionally thickened and greened with manioc leaves (available frozen in many African and Caribbean groceries, sometimes labeled “cassava”). Parsley can be substituted for the leaves. The fish is cooked until