1. Combine 2 cups of the water, ˝ cup of the lime juice and 1 teaspoon of salt in a large, shallow glass or ceramic baking dish, and stir until the salt dissolves completely.
2. Wash the fish under cold running water and place them in the juice mixture. The liquid should cover the fish completely; add more water if necessary. Let the fish marinate at room temperature for about 1 hour, then drain off and discard the marinade.
3. Pour the remaining 2 cups of water into a heavy 10-inch skillet and add the onions, garlic, chilies, bay rum berries or leaves, parsley and thyme. Bring to a boil over high heat, reduce the heat to low, cover tightly and simmer for 5 minutes.
4. Add the fish to the skillet and bring to a boil again. Reduce the heat to the lowest possible point, cover, and simmer for 8 to 10 minutes, or until the fish feels firm when pressed lightly with a finger, or the steaks flake easily when prodded with a fork.
5. With a slotted spoon, transfer the fish to a deep, heated platter. Add the remaining teaspoon of lime juice to the cooking liquid, and taste for seasoning. Pour the broth over the fish and serve at once.
NOTE: Any fish with firm white flesh may be used for either the "Blaff" or the Court Bouillon a la Creole. In the islands, these dishes are made with the red snapper familiar to American cooks as well as with more exotic local species.
