Modified from WW cookbook
2 tsp oil (they said olive, I used canola)
2 red bell peppers, diced
1 onion, chopped
2 celery stalks, diced
3 garlic cloves, minced
2 cups tomato juice (so this was too thin...I think they used this to keep points down, but I think I'd take the few extra calories in teh future to use tomato sauce with some paste here)
1 tbsp mild cayenne pepper sauce
2 tsp Worcestershire sauce
1 tsp Creole seasoning (this wasn't on their list and it really helped...we just sprinkled some on after we tasted)
4 (5 oz) halibut fillets
2 cups hot cooked brown rice
Heat oil in large nonstick skillet over medium heat. Add in peppers, onion, celery and garlic. Cook, stirring, until onion is softened, about 5 minutes. Add tomato juice, pepper sauce and Worcestershire sauce to skillet. Bring to a boil. Reduce heat and simmer until vegetables are just softened, about 4 minutes.
Nestle halibut into veggies. Cook, covered, until fish is cooked (I like my all the way cooked, they seemed to say to under cook it), about 8 minutes (mine took more like 15 minutes..this also has to do with my irregular fillets as they weren't store bought).
Serve with rice. Serves 4.