Carribean Red Snapper

I cooked this recipe, but it wasn't worded very well and some of the methods are not those I like to employ (1/3 cup of olive oil and a full stick of butter is a bit much). Rather than posting the original, I'm posting what I would do next time. Since this isn't what I actually cooked, but is close, I dont have any pics this time. This recipe has a lot of merit, but it just needs a lot of tweaks.



INGREDIENTS

1 lb Red Snapper fillets
1 large tomato, peeled and chopped OR 1 can diced tomatoes
2 green onions, chopped (including the tender green tops)
2 cloves garlic, finely chopped
2 teaspoons hot sauce
1 sprig fresh thyme or 1/2 teaspoon of dried thyme leaves
1/2 teaspoon of salt
olive oil
butter
1 lemon, cut in half

DIRECTIONS
Mix tomato, green onions, garlic, hot sauce, thyme and salt in a small bowl. Set aside.
Heat olive oil and butter in a large skillet, setting heat to medium flame.
Add the fillets and squeeze with lemon.
Ladle the tomato mixture over fish and cover well. (Two interpretations for this - cover the skillet or cover the fish with the mixture.)
Cook for about 10 minutes. Lower heat and simmer for 10 minutes or until fillets are flaky. (This seems like too much cooking for fish.)