Salsa Snapper

 

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.