SAUCE:

1 tbsp. oil
1/4 c. sliced green onions
1 garlic clove, minced
1 (16 oz.) can whole tomatoes, cut up
1/4 c. chili sauce
1 c. or 1 med. chopped green pepper
1 tsp. sugar
1/4 tsp. thyme
1/4 tsp. cayenne pepper
Shrimp (however many you think per person)

FISH:

6 each 3 or 4 oz. filets
2 tbsp. butter
Salt
Cayenne pepper
2 tbsp. lemon juice

In large kettle, saute onion and garlic in oil until tender. Stir in tomatoes, chili sauce, green pepper, sugar, thyme and 1/4 teaspoon cayenne pepper. Simmer approximately 20 minutes. Stir occasionally.

Pre-cook shrimp lightly (simmer a minute or two) to add at the last minute.

Preheat oven to 450 degrees. Melt butter in a 13x9 pan. Place fish in melted butter, turn to coat. Sprinkle lightly with salt and cayenne pepper and lemon juice. Bake 7 to 10 minutes. Place shrimp over cooked filets and cover with sauce.

Sauce may be cooked well ahead of time if desired. Good served with poppy seed noodles and rice.