Creole Snapper, the former Renaissance Jamaica Grande

1 1/2 pounds snapper or flounder filet
1 teaspoon salt
1 teaspoon pepper (white or black)
1/2 cup butter
1 large onion, chopped
2 medium tomatoes, chopped
1 medium green or red pepper, chopped
1/2 cup tomato sauce, canned or homemade

Season filets with salt and pepper. If broiling, dot with 1/4 cut butter. If frying, sauté in 3/4 cup butter until done. Set aside. Heat the remaining 1/2 cup butter in a large saucepan or frying pan. Sauté onions, tomatoes and peppers until soft but not brown. Add tomato sauce. Simmer an additional 10 minutes. Pour sauce over fish. Return to preheated 350 degree oven for 15 minutes. Serves four.