To prepare the fish, remove any pinbones from the fillet with a needle-nose pliers, tweezers, or fingernails. Place the fish in a skillet with a lid and just big enough to hold it in one layer. Combine all the remaining ingredients for the fish, and pour them over the fish. Bring the liquid to a boil, reduce the heat, cover the skillet, and simmer the fish until it is just cooked through (8 to 10 minutes for each inch of thickness). If the liquid does not fully cover the fish, be sure to turn the fish halfway through the cooking time. With a large spatula, carefully remove the fish from the cooking liquid, place it on a platter to cool, and remove the skin and bones from the flesh, if necessary. Divide the fish into 4 portions.