Snapper With Chunky Romesco Sauce

• 1 large yellow or red pepper, coarsely chopped
• 1 small Vidalia or other sweet onion, cut into thin wedges
• 2 large garlic cloves, minced
• Olive oil-flavored cooking spray
• 4 plum tomatoes, sliced
• 1 cup chunky garlic and herb tomato sauce (such as Hunt's Ready Sauce)
• 1/2 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 4 (6-ounce) yellow snapper fillets, skin on
• 4 teaspoons sliced almonds, toasted

1. Place a large nonstick skillet over medium-high heat until hot. Coat bell pepper, onion, and garlic with cooking spray; add to skillet. Cook, stirring constantly, 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, covered, 8 minutes. Set aside, and keep warm.
2. Coat fish with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cut three slits in skin side of fish. Place fish in a grill basket coated with cooking spray. Cook, covered, over medium-hot coals (350u0b0 to 400u0b0) 4 minutes on each side or until fish flakes easily when tested with a fork.
3. Transfer fish to a serving platter. Spoon sauce over fish; sprinkle with almonds.

red pepper, vidalia, garlic, olive oil, tomatoes, chunky garlic, salt, freshly ground pepper, yellow snapper, almonds

Taken from www.myrecipes.com/recipe/snapper-with-chunky-romesco-sauce (may not work)