Red Snapper Veracruz

• Cooking spray
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups peeled, chopped tomato (about 2 medium)
• 2 tablespoons drained chopped green chiles
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/4 teaspoon hot sauce
• Dash of ground white pepper
• 4 (4-ounce) red snapper fillets
• 2 teaspoons margarine or butter, melted

1. Prepare grill.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell pepper, onion, and garlic; cook, stirring constantly, until tender. Stir in tomato and next 5 ingredients; cook until mixture is thoroughly heated, stirring often. Set aside, and keep warm.
3. Brush fillets with margarine, and arrange in a grill basket coated with cooking spray. Grill, covered, over medium-hot coals (350u0b0 to 400u0b0) for 5 minutes on each side or until fish flakes easily when tested with a fork. Serve fillets with tomato mixture.

cooking spray, green bell pepper, onion, garlic, tomato, green chiles, fresh cilantro, salt, hot sauce, ground white pepper, red snapper, margarine

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