6 fish fillets, grouper or red snapper
1/4 c. olive oil
2 cloves garlic, minced
1 sm. head cabbage, sliced strips
1 lg. onion, sliced
2 lg. green bell peppers, sliced
1 (16 oz.) can whole tomatoes
1 (6 oz.) can tomato paste
1 1/2 c. water
1/2 tsp. thyme
1/2 tsp. oregano
2 bay leaves
1 tsp. salt
3/4 tsp. black pepper
1/2 tsp. sugar
2 tsp. lemon or lime juice
1/2 tsp. Tabasco
Velveeta cheese

In a large pot saute cabbage in oil and garlic, then add onion and green peppers. Cook the vegetables down quite a bit, then add whole tomatoes with juice, tomato paste and other seasonings. Stir until blended and bubbling.

Place fillets on top of sauce. Cover; cook about 5 minutes. Then add cheese to top. Spoon sauce over all and continue to cook another 5 minutes. Serve with steamed rice. Garnish with orange and lime slices and toasted coconut.