Caribbean Spiced Snapper

6 Red Snapper or Mangrove Snapper fillets
1 large tomato, peeled and chopped
2 green onions, chopped
1 clove garlic, finely chopped
2 t. Hot Sauce
1 sprig fresh thyme or 1/2 t. dried thyme
1/2 t. salt
1/3 C. olive oil
1/4 C. butter
1 lemon
hot steamed rice

1. In a small bowl, stir together the tomato, green onions, garlic, hot sauce, thyme and salt.  Set aside.

2. In a large skillet, heat the olive oil and butter over medium heat until the butter melts.

3. Place the snapper fillets in the skillet.  Squeeze the lemon over the fillets in the pan.  Spoon the tomato mixture evenly over the fish, cover the skillet tightly, and cook for 10 minutes.

4. While cooking, check with a spatula to make sure that the fish is not sticking to the bottom of the skillet.

5. Reduce the heat and simmer for about 10 minutes longer, or just until the fish is cooked through.  Use a fork to test whether the fish is cooked through and tender.

6. Serve the Caribbean Spiced Snapper over hot steamed or boiled white rice.