Source: dLife

This spicy dish adds a Mexican flair to your table, combining fish with tomatoes, olives, and jalapeno peppers.

Servings

12 oz medium onions , thinly sliced (11/2 cups)
2 tbsp minced garlic
1 cup red bell peppers, sliced , thinly
0.5 cup fresh chopped celery
2 oz Pimientos, canned, whole , sliced
1 oz whole jalapeno pepper , seeded, minced
1 tbsp capers , drained
29 oz Tomatoes, stewed, unsalted, canned , 2-14.5 oz cans
0.25 tsp fennel seed
24 oz red snapper , 6- 4oz fillets

1 Preheat oven to 400 degrees F.
2 Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray and set aside.
3 Spray a large nonstick pan with nonstick cooking spray and heat over medium high heat until hot.
4 Add onion and garlic, and cook until tender, about 5 minutes.
5 Add red peppers, celery, olives, jalapeno peppers, and capers, cook 10 minutes, stirring often.
6 Add tomatoes and fennel seeds and cook uncovered for 15 more minutes.
7 Place fillets in coated baking dish and spoon tomato mixture on top, bake until fish flakes easily with a fork, about 15 minutes.

You can use any other white fish such as sole or flounder in this recipe also.