Snapper With Chunky Romesco Sauce

Ingredients

• 4 teaspoons almonds toasted sliced
• 2 large garlic cloves minced
• 0.8 teaspoon pepper divided freshly ground
• 4  plum tomatoes sliced
• 0.5 teaspoon salt divided
• 24 ounce snapper fillets yellow
• 1 cup chunky garlic and herb tomato sauce (such as Hunt's Ready Sauce)
• 1 small vidalia sweet cut into thin wedges
• 1 large bell pepper red yellow coarsely chopped

Equipment

• frying pan
• grill

Directions

1. Place a large nonstick skillet over medium-high heat until hot. Coat bell pepper, onion, and garlic with cooking spray; add to skillet. Cook, stirring constantly, 5 minutes or until vegetables are tender.
2. Add tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil; reduce heat, and simmer, covered, 8 minutes. Set aside, and keep warm.
3. Coat fish with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/2 teaspoon pepper.
4. Cut three slits in skin side of fish.
5. Place fish in a grill basket coated with cooking spray. Cook, covered, over medium-hot coals (350 to 40
6. minutes on each side or until fish flakes easily when tested with a fork.
7. Transfer fish to a serving platter. Spoon sauce over fish; sprinkle with almonds.