Coat fish with garlic and lime juice. Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle with salt and pepper. Keep chilled while preparing the rest of the soup.

In a medium saucepan, heat one tablespoon of olive oil over medium-high heat. Add the chopped ½ onion and cook until translucent. Add the garlic and cook for 30 seconds. Stir in the white rice and add the boiling water. Stir in the salt, bring to a simmer, cover, and cook for 15 minutes.

In a large covered pan, coat the bottom with about 2 tablespoons of olive oil and heat on medium heat. Add the chopped onion and cook until softened. Add the bell pepper, paprika, and red pepper flakes, sprinkle with salt and pepper, and cook until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens, bring to a simmer and cook for 5 minutes, then stir in the chopped cilantro.

Remove half of the vegetables and spread the remaining over the bottom of the pan. Arrange the fish pieces on top, sprinkle with salt and pepper, then add back the removed vegetables, covering the fish. Pour coconut milk over everything.

Bring to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings with more salt, lime juice, paprika, or chili flakes as needed. Garnish with cilantro and serve with rice or crusty bread.