Found in "The Healthy Heart Cookbook" from Oxmoor Publishers (The "Southern Living" folks). According to their nutrition info, this has 3.8 g net carbs and 2.6 g fat. I made a couple of changes to use what I usually have on hand, but the original recipe called for pimiento and green chiles. I usually use grouper, and DH enjoys it with pasta. The preparation time includes the marinating time, during which you can also do the chopping and slicing. The cooking time is even shorter if you use thinner fillets and minimal liquid from the tomatoes. Note very small amount of salt (DH and I are on salt restricted diets).