In a large skillet over medium heat, heat the coconut oil.
To the skillet add the garlic and onion. To the pan, add the next 7 ingredients (diced tomatoes through honey) and stir. Reduce heat to low and simmer for 10 minutes, until tomatoes have cooked down.
To the tomato sauce, add the remaining ingredients, fresh white fish to bell peppers, and stir. Cook for 15 minutes,
until fish flakes easily with a fork and vegetables are tender.
Serve warm.
Notes
SERVING SUGGESTION: Stir-Fried sliced Zucchini, Yellow Squash and Red Bell Pepper (Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add sliced zucchini, yellow squash and red bell pepper; cook and stir until tender-crisp.)NUTRITION: 315 Calories; 10g Fat (26.9% calories from fat); 44g Protein; 15g Carbohydrate; 3g Dietary Fiber; 98mg Cholesterol; 171mg Sodium. Exchanges: 0 Grain (Starch); 5 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.