4 slices halibut or swordfish (or other thick fish)
1/4 c. olive oil
1 tbsp. chopped parsley
1 garlic clove, minced
1/2 c. white vinegar
2 lbs. tomatoes, peeled, seeded, and chopped
Salt and pepper to taste
1 (10 oz.) pkg. frozen peas, thawed

In skillet, brown fish in hot oil. Add parsley, garlic, and vinegar. Cook until liquid has almost evaporated. Add tomatoes, salt, and pepper. Simmer, covered, for 5 minutes. Add peas; simmer, covered, for about 30 minutes. Put fish on hot platter and pour sauce over it. Makes 4 to 6 servings.