Amberjack With Tomato-Fennel Sauce

• Vegetable cooking spray
• 1 cup canned no-salt-added chicken broth, undiluted
• 1/2 cup chopped onion
• 1/2 cup chopped fennel bulb
• 1 teaspoon minced garlic
• 1/4 teaspoon crushed dried fennel seeds
• 1 (14 1/2-ounce) can no-salt-added stewed tomatoes
• 1 (8-ounce) can no-salt-added tomato sauce
• 1/4 cup chopped fresh parsley, divided
• 1/2 teaspoon sugar
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 6 (4-ounce) amberjack fillets
• 4 cups water

1. Coat a large nonstick skillet with cooking spray; add chicken broth. Place over medium-high heat until hot. Add onion and next 3 ingredients; cook until vegetables are tender and liquid evaporates. Stir in stewed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Stir in 2 tablespoons parsley, sugar, 1/4 teaspoon pepper, and salt.
2. Rinse fillets and pat dry; sprinkle with remaining 1/4 teaspoon pepper. Bring water to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from liquid, and place on a serving platter; discard liquid. Spoon tomato mixture evenly over fillets; sprinkle with remaining 2 tablespoons parsley.

vegetable cooking spray, salt, onion, fennel bulb, garlic, fennel seeds, salt, salt, fresh parsley, sugar, freshly ground pepper, salt, amberjack, water

Taken from www.myrecipes.com/recipe/amberjack-with-tomato-fennel-sauce (may not work)