Caribbean Fish

4 white fish fillets or 4 slices
½ tsp. salt
1/8 tsp. pepper
¼ cup lemon juice
3 Tbsps. peanut oil
1 clove garlic, diced
½ green pepper, diced
½ large onion, diced
½ tsp. curry powder
1 tomato, thinly sliced or
1 8-oz. can tomato sauce
1 tsp. basil leaves
1 thinly sliced ginger root
1 Tbsp. sugar
½ tsp. thyme

Rinse and dry fish thoroughly. Sprinkle salt, pepper and lemon juice over fish. In 10-inch skillet, heat oil until hot. Add garlic and sauté. When soft, add green pepper and onion and sauté until soft. Add curry powder, tomato and basil. Stir until mixed.

Cook 10 minutes, uncovered. Add ginger, sugar and thyme and cook an additional 10 minutes. Add the fish-fillets or slices.

Cover skillet and cook over low to medium flame for 10 minutes. Serve immediately.

USE: 10-inch skillet
YIELDS: 4 servings