1 tablespoon olive oil
1/4 cup chopped red onion
1 red pepper, julienned
1 yellow pepper, julienned
2 cloves garlic, minced
14 oz. can chopped tomatoes
1 tablespoon red wine or balsamic vinegar
3.4 teaspoon dried basil
1/4 teaspoon salt
cayenne pepper to taste
4 4-ounce orange roughy fillets
Heat oil in large skillet. Saute onion, peppers and garlic until tender.
Add tomato and remaining ingredients except fish. Bring to 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.