4 red snapper fillets, about 1/2 inch thick (1 1/2 lbs.)
Freshly ground black pepper
Bit of salt
1/4 c. Dijon mustard
1 tbsp. tarragon vinegar
1 tbsp. water
1/2 tsp. dried thyme or 2 tsp. fresh, chopped
Pinch of ground ginger
1 sm. can stewed tomatoes, drained

Rinse fillets and pat dry. Place on piece of foil big enough to wrap around fish. Sprinkle on salt and pepper. Combine mustard, vinegar, water, thyme and ginger and pour evenly over fillets. Top with couple of tablespoons of tomatoes. Fold over foil and seal securely; place on baking sheet and bake 10 minutes in preheated 450 degree oven. Grouper, sea bass or sole also good.