2 med. tomatoes, chopped
1/4 c. green onions, sliced
2 tbsp. vinegar
2 tbsp. water
2 tbsp. ripe olives, sliced & pitted
2 tbsp. sugar
1/4 tsp. red pepper sauce
1/8 tsp. dill weed
1 lb. fish fillets
3 lemon slices

Mix tomatoes, onions, vinegar, water, olives, sugar, pepper sauce and dill weed in glass jar or bowl. Cover, let stand at room temperature 4 hours. Cut fish fillets into serving pieces. Heat 1 1/2 inches water and lemon slices to boil in 10 inch skillet. Place fish in single layer in skillet. Heat to boiling, reduce heat. Simmer uncovered until fish flakes easily with fork 4 to 6 minutes. Remove fish with slotted spoon. Drain tomato mixture, pour over fish.