Very simple.
Marinate boneless fillets in your favourite spice (I used curry, cumin and thai spice).
Saute peppers, onions and tomatoes in olive oil or margarine. Add a tablespoon of peanut butter and thai spices (actually whatever you like). Mix well and then add a can of coconut milk and simmer until the sauce is a little thicker. Lay fillets on top of mixture and cover for a minute or two, gently flip the fillets over and continue to cook until the fish flakes. Remove from heat immediately to prevent over cooking of fish. Gently stir all together and serve over a bed of rice.