Pollock Caribbean Style

           1/4 cup onion, thinly sliced

1/4 cup green pepper, thinly sliced

1 clove garlic, minced

2 tablespoons butter or margarine

1 pound pollock fillets, thawed if necessary

1/8 teaspoon salt

Dash pepper

1 8-ounce can stewed tomatoes

2 tablespoons lime juice

      1.   Sauté onion, green pepper and garlic in butter; remove from skillet and set aside.

2.  Place Alaska pollock in skillet; season with salt and pepper. Spoon tomatoes and sautéed vegetables over fillets. Sprinkle with lime juice. Bring to a boil; simmer, covered, 5 minutes or until fish flakes easily when tested with a fork.

Servings: 4

Serving Ideas: Serve with a Pesto Pasta.

Suggested Wine: Pair with a Sauvignon Blanc.