Pompano En Salsa Verde

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2 whole pompano (I 1/4 to 1 1/2 pound each), scaled and gutted with heads and tails left on, or substitute paloma, or 1 (4 pound) striped bass (see Note)

5 peppercorns

1 tablespoon cumin seeds

1/2 teaspoon salt

Juice of a large lime

2 cloves garlic, sliced

1/2 green pepper, stemmed, seeded, and coarsely chopped

I Serrano chile, stemmed, seeded, and coarsely chopped

1/2 small bunch cilantro, leaves only, coarsely chopped

1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped

6 green onions, trimmed and coarsely chopped

Pinch of oregano

I tablespoon mild white vinegar

I pound green (unripe) tomatoes, cored and coarsely chopped

1/3 cup water

4 tablespoons extra-virgin olive oil

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