Red Snapper with Bell Pepper and Tomato.
Heat the oil in a large skillet over medium-high heat. Salt and pepper the snapper filets, saute a minute per side, remove from the pan and set aside. Saute the garlic for 30 seconds, add the tomatoes and bell pepper, saute for two minutes more. Deglaze the pan with the white wine and stir in the basil. Nestle the fish into the tomato and pepper mixture. Cover, reduce heat to medium-low and cook for 5 to 7 minutes more. Serve the fish over rice with tomatoes and peppers spooned over top.