1 tablespoon corn oil
1 onion, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, minced
19 ounce can tomatoes, coarsely chopped
1/2 teaspoon dried thyme
1/8 - 1/4 teaspoon hot pepper sauce
1 pound fish fillets (cod, halibut, or orange roughy)
Pecan Rice:
1 cup long grain rice
Knorr Garlic and Black Pepper Bouillon Cubes for Rice
1/4 cup chopped toasted pecans

Preparation Instructions:

In large skillet heat oil over medium-high heat. Add Onion, pepper and garlic; cook and stir 2 to 3 minutes or until softened. Add tomatoes and seasonings; bring to boil. Reduce heat; simmer about 10 minutes. Add fish fillets; cook over medium heat 4 minutes or until fish flakes easily with fork. Serve over Pecan Rice. 4 servings.

Pecan Rice: Prepare rice with bouillon cubes according to package directions. Stir in pecans before serving.