Filete Relleno de Salpicon (Fish Fillet Stuffed with Crab Meat)

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FOR THE FISH:

6 small cloves garlic, whole

12 black peppercorns

Salt to taste

8 thin red snapper, sea bass, grouper, or sole fillets, 5 ounces each

FOR THE STUFFING:

Shredded crab from recipe above

1 1/4 pounds small shrimp, shelled

1 1/2 cups mayonnaise

2 tablespoons fresh lime juice

FOR THE GARNISH:

1/2 cup parsley, chopped

1 green bell pepper, sliced

8 limes, halved