2 lb. orange roughy fillets
2 tbsp. butter, melted
1 tsp. salt
3 strips bacon, diced
6 lg. green onions, sliced
1/2 c. chopped green pepper
1 1/2 c. chopped Italian tomatoes
6-8 pitted black olives, sliced
1/2 tsp. Old Bay Seasoning

Rinse and pat dry fish with paper towels. Brush both sides of fillet with melted butter and sprinkle with 1/2 teaspoon salt. Saute bacon until crisp and drain. Add onions and green pepper to dripping. Cook until onions are tender. Add tomatoes, olives and seasonings. Cook until tomatoes are heated through but still hold shape. Grill fish under broiler for 4-5 minutes, turn and grill 4 minutes longer or until fish flakes easily. Spoon vegetable sauce over fish and sprinkle with bacon.