If fish fillets are large, cut into 4 serving pieces. Heat 10-inch nonstick skillet over medium heat.
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.
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.