1 lb. sword fish steak, 3/4 inch thick, or any firm fish
3 lg. celery sticks
1 med. yellow pepper
Salad oil
1 (16 oz.) can tomatoes
1 tbsp. lemon juice
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. pimento stuffed olives, drained and chopped

Remove skin from fish and cut into large chunks. Slice celery, cut pepper into 1 1/2 inch pieces. In non-stick 12 inch skillet, heat 1 tablespoon oil. Arrange fish in one layer, cook until golden brown on undersides. Turn fish over medium heat, cook until fish flakes easily. Remove fish to plate and keep warm.

To same skillet add 1 teaspoon oil. Over medium heat cook celery and pepper until tender. Add tomatoes with their liquid, lemon juice, and seasonings. Heat to boiling. Stir in olives and gently stir in cooked fish. Heat thoroughly. Garnish with fresh thyme.