2 fillets snapper
1 onion, sliced thinly
1 red capsicum, sliced thinly
1 cup diced tomatoes
1 tbsp Worcestershire sauce
2 tbsp butter or oil
Salt and pepper, to taste
Lime wedges to serve
Heat 1 tablespoon of the butter or oil in a non-stick pan over medium-high heat.
Season the Snapper and place in the pan. Cook for two minutes, flip, and cook for another two minutes (until browned and cooked through). Place the cooked fish on a serving dish and keep warm.
Put the remaining tablespoon of butter or oil in the same pan. Add the onion, and cook until the onion is soft and transparent, about 5 minutes, and then add the capsicum. Cook for another few minutes, until the capsicum is tender, and then add the diced tomatoes, Worcestershire and hot sauce.
Spoon the mixture and remaining juices over top of the cooked fish, season with salt and pepper, and serve!