Place the fish in a large nonreactive mixing bowl, add the lime juice, and set aside to marinate while you proceed with the recipe.
Heat a large saute pan over medium/high heat, and add the olive oil. Once it is hot, add the peppers and onions saute, stirring often, until the onions are translucent, 3 to 4 minutes. Add the garlic and saute for 30 seconds.
Add the spices, tomatoes and broth, stir well to incorporate. Bring the mixture to a boil.
Then add the fish (with the lime juice) and the coconut milk. Stir to combine, and bring the liquid to a boil. Cover the pan, reduce the heat to medium-low, and cook until the flesh of the fish starts to flake, about 10 minutes.
Remove the cover, sprinkle the cilantro over the fish, and serve accompanied by wedges of lime.