Poached Seafood with Italian Salsa
This zesty salsa brings out the best in protein-packed fish.
1 tablespoon olive oil
1 large clove garlic, finely chopped
1/4 cup dry white wine or chicken broth
4 (about 1 1/2 pounds total) firm white fish fillets
1 3/4 cups (14.5-ounce can) pasta-ready chunky tomatoes with three cheeses, undrained
Hot cooked rice (optional)
HEAT olive oil in skillet over medium heat. Add garlic; cook for 30 seconds. Stir in wine; bring to a boil. Add fish; cover.
COOK for 6 minutes. Stir in tomatoes with juice; cover. Cook for 2 minutes or until fish flakes easily when tested with a fork. Serve over rice.
Makes 4 servings