This southern-inspired, guiltless dish is great for dining a deux or for small dinner parties, especially on the patio during the summer.

If you like to grill, the fish can be cooked on the barbecue along with vegetable skewers of summer squash, mushrooms, plumb tomatoes and baby onions. A few shrimp on those skewers complement this recipe nicely.

Ingredients:

• 1 medium onion, quartered
• 1 tomato, quartered
• 1/2 green bell pepper, halved
• 4 green onions, thick-chopped (about 1/4 cup)
• 1-1/2 tbls red wine vinegar
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1 garlic clove, minced
• 1/4-1/2 tsp red pepper sauce
• About 1-1/2 lbs red snapper in 4 6-once portions (substitute dole or halibut if preferred)
• 1 tsp olive oil
• 2 tbsp fresh parsley, chopped

• Preheat oven to 350 degrees (F)
• Bake fish for 12-14 minutes. While it's cooking...
• Coat skillet with olive oil, wiping excess, then heat on stove
• Cook tomatoes, onion, garlic and bell pepper in skillet at high heat, stirring frequently, for about 3 minutes.
• Reduce heat, add 1 tbsp of water, and cover. Allow to simmer for about 4 minutes, stirring occasionally. Meanwhile...
• Mix green onions, vinegar, thyme, salt and pepper sauce in bowl. Set aside.
• When fish is ready, place on serving platter.
• Remove vegetables from skillet, chop, then toss with onion/pepper mix.
• Place entire mixture back into skillet on high heat for about 1 minute, continually stirring so as not to burn.
• Spoon mixture over fish.

• 200 calories
• 2g fat
• 80mg cholesterol
• 29g protein
• 8g carbs