Clean and wash fish fillets with a solution of 1/2 cup Grace Vinegar and water. Blot dry with absorbent paper.
Season fish with 1/2 tsp. salt, 1/2 tsp. black pepper, 1 Tbsp. Grace Vegetable Oil and thyme leaves. Cover and place in the refrigerator to marinate for about 10 minutes.
Heat frying pan with 6 Tbsps. Grace Vegetable Oil. Combine flour with remaining salt and black pepper and use to coat the pieces of fish fillet.
Place the floured fish fillet into the heated oil and fry on both sides, then set aside to drain on absorbent paper.
Heat remaining Grace Vegetable Oil and use to saute the chopped onion. Add the Grace Red Kidney Beans, Grace Butter Beans, Grace Green Peas, sugar, remaining vinegar, Grace Hot Pepper Sauce and parsley and mix well. Allow to simmer for 10 minutes.
Serve with boiled rice or baked potato.