1 lb. fish fillets (sole, red snapper, or sea bass)
1 tsp. salt
1 tbsp. lemon juice
1/2 c. vegetable or corn oil
2 tbsp. minced garlic
1/4 c. minced onion
1 c. minced tomatoes
1/2 tsp. fresh ground pepper
1/4 c. water
1 tsp. salt
1/4 c. chopped scallions

Season the fish with salt and lemon juice. Let stand for 20 minutes. In large skillet, using half the oil, fry the fillets until light brown on both sides. Drain on absorbent paper towel. In another large skillet, saute garlic in remaining oil until light brown, then onion until transparent and tomatoes until soft. Add pepper, water and salt. Simmer until saucy consistency is achieved. Add the fish to the sauce. Cover the skillet and cook for 2 minutes, turning the fillets once. Serve hot, garnished with scallions.