1 1/2 to 2 lbs. cod fillet
Juice of 2 limes
2 med. scallions
1 tbsp. olive oil
1/2 to 3/4 c. chopped onion
1/2 c. diced red pepper
1 tbsp. diced jalapeno pepper (optional)
1 clove garlic, diced
2 c. diced fresh tomatoes
Fresh ground pepper to taste

Cut fillets into serving portions; put in bowl with lime juice to marinate while preparing other ingredients. Cut scallions into thin rings. In large skillet, heat oil and saute onion until translucent. Add peppers and garlic; cook for 3 to 4 minutes over low heat. Add tomatoes and cover; cook 10 minutes. When tomatoes are soft and there is about 1/3 cup liquid in skillet, add fillets and lime juice. Spoon some of tomato mixture over fish. Turn heat to simmer; cover and cook 5 minutes. Serve with juices over rice or bread to sop up juices.