I got this recipe while on holiday in Belize in 2004. My wife and I went on a snorkeling tour, and the tour guide prepared this dish for lunch on the boat with a metal, rectangular pan and a propane stove/heater. Needless to say, the fish was amazing. We went out to dinner that night and the tour guide's helper, Josh, was working his second job as a bartender at the restaurant. The fish at the restaurant wasn't as good as what we had earlier so we asked Josh for the recipe. It's dead easy and delicious assuming you can get fresh fish.
Normally on the boat, the tour guide only fixed fish, but someone requested chicken the day we went. So he just put a couple chicken breasts in the pan with all the rest of the fish and vegetables and cooked it up. It was very good.
Melt the butter in the pan and place the fish (chicken) in the melted butter. Dice the tomatoes and onions. Slice the bell peppers thinly lengthwise. Mixe all together with some mayo, soy sauce, a few pinches of red recardo to give color, and seasoning salt.
Slice the potatoes into wafers, and arrange in bottom of pan in a few nice rows so they can be cooked.
Cover pan in aluminum foil. Cooking time is about 12 minutes for the fish or 15 minutes for the chicken. Or cook until done and until the potatoes are soft.
You can serve the fish on a plate or in a tortilla.