Caribbean Red Snapper

2 tablespoons olive oil
1 medium onion, chopped
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/4 cup finely chopped jalepeno pepper
1/2 cup carrots, cut in strips
1 clove garlic, minced
1/2 cup dry white wine
3/4 lb. red snapper fillet
1 large tomato, chopped
2 tablespoons pitted ripe olives, chopped
2 tablespoons crumbled feta cheese or low-fat ricotta cheese

In a large skillet, heat olive oil over medium heat. Add onion, peppers, carrot,
and garlic; sauté 10 minutes. Add wine and bring to boil. Push vegetables to one
side of the pan.
Arrange fillets in a single layer in center of skillet. Cover; cook for 5 minutes.
Add tomato and olives. Top with cheese. Cover; cook 3 minutes, or until fish is
firm but moist.
Transfer fish to serving platter; garnish with vegetables and pan juices.
Makes 4 servings.
Calories 193, Carbohydrate 3 g, Protein 22 g, Fat 11 g.