| 2 | pounds red snapper, cod or other lean fish fillets |
| 2 | large tomatoes, chopped (2 cups) |
| 1 | medium green bell pepper, chopped (1 cup) |
| 1 | medium onion, chopped (1/2 cup) |
| 1/4 | cup finely chopped fresh cilantro or parsley |
| 1/2 | teaspoon salt |
| 1/2 | cup dry white wine or Progresso® chicken broth (from 32-ounce carton) |
| 1. | Cut fish fillets into 8 serving pieces. Spray large nonstick skillet with cooking spray; heat skillet over medium heat. |
| 2. | Arrange fish in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm. |
| 3. | Cook remaining ingredients except wine in skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; heat through. Spoon tomato mixture over fish. |
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| This recipe was a winning entry in a Betty Crocker contest celebrating African American cooking. |
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| Like it hot? Grab that bottle of hot sauce and add your soulful touch! |
Nutrition Information:
120 ( 20 ); 2 g ( 0g); 60 mg; 310 mg; 5 g ( 0g); 22 g 4 %; 14 %; 2 %; 4 % 1 ; 2