Creole Red Snapper

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
• 2 teaspoons low-sodium Worcestershire sauce
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of hot sauce
• 4 (6-ounce) red snapper fillets
• Fresh basil sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion, green bell pepper, and garlic; saute until tender.
2. Add tomatoes and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer 12 minutes or until fish flakes easily when tested with a fork.
3. Garnish with basil sprigs, if desired, and serve immediately.

olive oil, onion, green bell pepper, garlic, salt, worcestershire sauce, red wine vinegar, basil, salt, freshly ground black pepper, hot sauce, red snapper, fresh basil sprigs

Taken from www.myrecipes.com/recipe/creole-red-snapper (may not work)