Clean and season the fish. Rinse the fish with lime and water, then discard the water. Season the fish with salt, black pepper, and 2 tablespoons of the green seasoning. Cover and marinate in the refrigerator for at least 30 minutes or up to overnight.

Cook the green bananas. Cut off the tops and bottoms of the green bananas. Place them in a pot, cover with water, and add a little oil to help prevent the sticky residue from the skins from clinging to the pot. Boil until tender when pierced with a fork.

Peel and slice the bananas. Drain the cooked green bananas and allow them to cool until they're easy to handle. Peel, slice, and set aside.

Sauté the aromatics. Heat the butter or coconut oil in a large soup pot over medium heat. Add the onion, celery, garlic, and scallions. Sauté until softened.

Add the vegetables. Add the carrot, potato, and remaining 1 tablespoon green seasoning. Stir to combine and cook briefly.

Simmer the broth. Add 4 cups water, thyme, pimento peppers, okra, and the whole Scotch bonnet pepper. Bring to a boil, then reduce the heat and cook for about 15 to 20 minutes, or until the potato and vegetables are tender. Keep the Scotch bonnet whole for milder heat.

Add the fish. Add the seasoned fish, tomato, broken macaroni, and cooked green banana. Reduce the heat and simmer gently until the fish is cooked through and the macaroni is tender. Cooking time will vary depending on the type and thickness of the fish pieces.

Adjust the broth. If the broth has reduced too much or you prefer more liquid, add additional water as needed, up to about 1 to 1 1/2 cups. Taste and season with additional salt and black pepper as needed.

Finish and serve. Add a small squeeze of fresh lime juice to taste. Serve the fish broth hot.