2 lb. halibut, fresh or frozen (or any similar white fleshed fish)
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped celery
1 clove garlic, minced
2 tbsp. butter
1 (15 oz.) can tomato sauce
1/2 c. water
1/2 tsp. thyme
1 bay leaf
1 tsp. salt
1/8 tsp. pepper
1 tbsp. chopped parsley

Cut fish into bite-sized pieces, discarding skin and bones. Saute onion, green pepper, celery and garlic in butter. Add tomato sauce, water, salt, thyme, bay leaf and pepper. Cover and simmer 20 minutes.

Meanwhile, place halibut on oiled broiled pan. Broil until fish flakes when tested with a fork, about 4 minutes (or quickly stir and pan fry in butter 4 minutes or until flaky). Remove bay leaf from tomato sauce. Add halibut and heat through. Serve over steamed rice, garnished with chopped parsley. Makes 4-6 servings.