In a large skillet, saute green onions in butter until tender. (Also saute minced garlic, if using fresh.)
Add tomatoes, chilies, parsley, salt, garlic salt, lime peel and black pepper; mix well.
Bring mixture to a boil, reduce heat and simmer 5 minutes.
Add snapper to skillet; spoon sauce over fillets.
Cover and simmer 10 minutes, or until fish flakes easily when tested with a fork.