1 onion
1 clove garlic
2 tomatoes
2 tablespoons olive oil
2 packages (10 ounces each) frozen petite peas, thawed
1/4 cup lime juice
1 teaspoon sugar
Salt
1 to 2 drops Tabasco sauce, or more to taste
4 to 6 salmon or halibut steaks (about 6 ounce each) or 1 1/2 pounds tuna or bluefish fillets

Preparation Instructions:

1. Preheat oven to 375 degrees.

2. Finely chop the onion; mince the garlic; core and cut the tomatoes into 3/4 inch chunks.

3. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and saute until tender, about 5 minutes.

4. Add the garlic and tomatoes; saute for another minute or so. Add the peas and lime juice and bring the liquid to a simmer. Season to taste with sugar, salt, and Tabasco.

5. Set the fish steaks over the vegetables. Cover and bake until the fish is cooked through, 20 to 25 minutes. Serve hot.