This easy and elegant version is adapted from the Better Homes and Gardens' Big Book of 30-Minute Dinners (2000).
(Makes 6 servings)
11/2 to 2 pounds red snapper fillets, skinless (or other mild white fish)
1/8 teaspoon each: salt and pepper
1 tablespoon cooking oil
1 large onion, sliced into rings
1 teaspoon minced garlic
2 cups chopped tomato
9 pimiento-stuffed olives, sliced
1/4 cup dry white wine
2 tablespoons capers, drained
1 or 2 jalapeño chili peppers, seeded and chopped, to taste
1/2 teaspoon sugar
Snipped fresh parsley for garnish
1. Rinse fish, pat dry and cut into 6 serving pieces. Sprinkle with salt and pepper.
2. For the sauce, heat the oil in a large skillet. Cook the onion and garlic until the onion is tender and translucent, 5 minutes. Add the tomatoes, olives, wine, capers, chilies, and sugar. Bring to a boil. Add the fish. Return to a boil; reduce to a simmer. Cover and cook until fish is just opaque, 6 to 8 minutes.
3. Use a slotted spatula to transfer fish to a serving platter. Cover and keep warm.
4. Return sauce to a boil and reduce to about 2 cups, about 5 minutes. Spoon sauce over fish. Garnish with parsley. Serve hot.
Per serving: 174 calories, 24 grams protein, 7 grams carbohydrates, 1 gram fat, 42 milligrams cholesterol, 260 milligrams sodium, 6 grams dietary fiber.