1 (14½ ounce) can tomato wedges, drained
1 cup thinly sliced okra
1 small onion, cut into thin rings
1½ teaspoons dried whole thyme
1½ teaspoons garlic powder with parsley
1 green pepper, cut into strips
1 pound red snapper fillets
2 tablespoons lemon juice
Use cooking spray to coat a large skillet, then place over medium heat. Once hot, layer okra, onion, pepper, and tomato wedges in the skillet. While cooking, mix thyme and garlic powder, then sprinkle half of the mixtures over the vegetables. Place fillets on top of vegetables, then season with lemon juice and remaining seasoning mixture. Bring to a boil, then cover, reduce heat, and let simmer for 10-15 minutes.
Yield: 4 servings.