Snapper with Sauteed Tomato-Pepper Sauce
1 pound red snapper, cod or other lean fish fillets
1 large tomato, chopped ( 1 cup)
1 small green bell pepper, chopped ( 1/2 cup)
1 small onion, sliced
2 tablespoons finely chopped fresh cilantro or parsley
1/4 teaspoon salt
1/4 cup dry white wine or chicken broth
If fish fillets are large, cut into 4 serving pieces. Spray 10 inch nonstick skillet with cooking spray; heat over medium heat. Arrange fish in single layer skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Remove fish to warm platter; keep warm.
Cook remaining ingredients except wine in same skillet over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook until hot.
Spoon tomato mixture over fish.