Instructions: In a 9- by 13-inch glass baking dish, combine the lime juice, scallions, half of the minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well. Place the fish fillets in the mixture, cover, and marinate in the refrigerator for 1 hour.

In a large skillet, melt 2 tablespoons butter over medium-high heat and saute the onion, bell pepper, and remaining 2 garlic cloves for 5 minutes. Add the plum tomatoes, remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer for 15 minutes, or until the tomatoes have broken down.

Meanwhile, place the flour in a shallow dish and coat the fish fillets on both sides, discarding the marinade.

In another large skillet, melt the remaining 4 tablespoons butter over medium heat and saute the fish for 4 to 5 minutes per side, or until it flakes easily with a fork.

Place the fish on a platter and spoon the tomato mixture over the fillets.

This recipe yields 4 servings.

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