Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 Tbsp. lemon juice
• 2 pounds grouper or snapper fillets
• 1 medium onion, cut in 6 wedges and separated
• 3 tsp. olive oil, divided
• 1 medium green pepper, sliced into thin rings
• 1 medium sweet red pepper, sliced into thin rings
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 medium sweet yellow pepper, sliced into thin rings

Directions

In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag, and add fish. Seal bag and turn to coat. Refrigerate for 20 minutes. Cover and refrigerate remaining marinade.

Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers, cook and stir for about 5 minutes longer. Stir in tomatoes, cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat, and keep warm.

Drain and discard marinade from fish. In a large skillet coated with nonstick cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving dish, and then top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.

Source: A friend, Patricia

By Raymonde G. from North Bay, Ontario, Canada