Creole Fish (Pescado A Lo Macho)

Ingredients

• 4 white fish fillets (such as tilapia or sea bass), about 6 ounces each
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour, for dredging
• 4 tablespoons vegetable oil, divided
• 1/2 cup yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon aji amarillo paste
• 1 tablespoon tomato paste
• 1 cup tomatoes, diced
• 1/2 cup dry white wine
• 1/2 cup seafood stock
• 8 ounces medium shrimp, peeled and deveined
• 8 ounces squid, cleaned and sliced into rings
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh lime juice
• 0 salt and pepper, to taste