White Fish in Spicy Tomato Sauce

Sea Bass, Pearch, Red Snapper, or pasta are excellent over this sauce. Serve with brown rice. Be warned....this does have a kick

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  white fish fillets, cut into 3-inch pieces
• 2  tablespoons olive oil
• 1  onion, halved and thinly sliced
• 5  large plum tomatoes, peeled, seeded and diced
• 1  yellow bell pepper, large, minced
• 3  jalapeno peppers, stemmed, seeded and minced
• 2  large garlic, minced
• 1⁄2 teaspoon fresh ginger, grated
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cinnamon
• 1⁄4 cup  vegetable juice cocktail (V8)

Directions

1. Heat the olive oil in a large skillet. Saute the onion, tomatoes, bell pepper, jalapeno pepper and garlic until limp.
2. Stir in the ginger, pepper, salt and cinnamon and saute for 3 minutes. Add the V8 juice and cook for 10 minutes, stirring often.
3. Add the fish to the skillet. If there is not enough sauce, add just a little water or white wine. Cover and simmer for 8 - 12 minutes.