Snapper with Sautéed Tomato-Pepper Sauce

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  • 20 min prep time
  • 20 min total time
  • 7 ingredients
  • 4 servings

Ingredients

1
lb red snapper, cod or other medium-firm fish fillets (1/2 inch thick)
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 Progresso™ chicken broth (from 32-oz carton)

Directions

  1. 1 If fish fillets are large, cut into 4 serving pieces. Heat 10-inch nonstick skillet over medium heat.
  2. 2 Arrange fish, skin sides down, in single layer in skillet. Cook uncovered 4 to 6 minutes, turning once, until fish flakes easily with fork. Transfer fish to warm platter; keep warm.
  3. 3 In same skillet, cook remaining ingredients except wine over medium heat 3 to 5 minutes, stirring frequently, until bell pepper and onion are crisp-tender. Stir in wine; cook about 1 minute or until hot. Spoon tomato mixture over fish.

Notes

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Nutrition Information

Recipe Step Photos

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