1 clove garlic, minced
1 tbsp. olive oil
1 can (14 1/2 oz.) stewed or crushed tomatoes
Pinch of salt
1/2 c. pineapple grapefruit juice drink
1 lb. firm white fish, halibut, sea bass or red snapper
1 can (16 oz.) peas, drained
1/2 c. green pepper strips

In skillet cook garlic in olive oil for 1 minute. Add tomatoes and juice drink. Bring to boil. Simmer, uncovered 10 minutes or until liquid is gone. Add fish and peppers. Cover and cook for 5 minutes. Gently stir in peas, heat through. Do NOT boil. Serve over rice and slice red onions to garnish. 5 servings. (23% fat.)