Fillets With Peppers And Tomatoes
|Fish fillets||1⁄2 Pound (Sole, Flounder, Or Red Snapper,2 Fillets, 1/4 Pound Each)|
|All purpose flour||2 Tablespoon|
|Olive oil/Vegetable oil||2 Teaspoon|
|Sliced onions||1⁄2 Cup (8 tbs)|
|Sliced green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Seeded chopped canned italian tomatoes||1⁄2 Cup (8 tbs), drained|
|Dry white table wine||1⁄4 Cup (4 tbs)|
|Thyme leaves||1 Dash|
1. On sheet of wax paper dredge fish in flour.
2. In 10-inch nonstick skillet heat oil; add fish and cook over medium-high heat until lightly browned and fish flakes easily when tested with a fork, 2 to 3 minutes on each side. Using a spatula, transfer fish to serving platter; keep warm.
3. In same skillet combine onion, bell pepper, and garlic; cook over medium-high heat, stirring frequently, until bell pepper is tender-crisp, 2 to 3 minutes. Stir in tomatoes, wine, pepper, and thyme. Reduce heat to low and cook, stirring occasionally, until mixture thickens, 5 to 6 minutes. Spoon over fish.