Red Snapper

3 tablespoons olive oil or salad oil
1 medium sized onion chopped
1/4 cup seeded and chopped green pepper
2 cloves minced garlic
1 small can seeded and chopped canned green chilies
1 can (1 lb. 12 ounce) plum tomatoes, drained
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds red snapper steaks (about 1/2" thick)
3/4 pound medium raw shrimp shelled and de-veined
2 tablespoons lemon juice
2 tablespoons chopped parsley
Hot cooked rice

Heat 2 tablespoons oil in a large frying pan over medium head; add onion, green pepper, and garlic. Cook until onion is soft. Add chilies, tomatoes (break them up with spoon), salt, and pepper. Simmer uncovered for 30 minutes or until thick enough to hold shape in spoon. Arrange fish steaks in single layer in sauce; distribute shrimp evenly over top. Drizzle with remaining tablespoon oil and the lemon juice. Simmer, covered for about 15 minutes or until fish flakes readily when prodded in thickest portion with a fork. With a slotted spoon, transfer fish to serving dish.

Boil sauce uncovered, stirring, until thickened (about 5 minutes). Pour sauce over fish. Sprinkle with parsley and serve over rice. Serves 6.