Salsa for Fish

Chop three tomatoes, 1 yellow pepper, and 1/2 sweet red pepper. Add 4 cloves garlic, 2 Tablespoons chopped fresh cilantro, 1 Tablespoon capers, 2 Tablespoons chopped fresh basil, 1 teaspoon salt, 3 slices jalapeño pepper, 1/2 shallot, and 2 Tablespoons chopped red onion. Add 3 Tablespoons red wine vinegar. Chill one hour.

Cook fish fillet 5 minutes on the first side. Turn, add salt and pepper to taste, and cook an additional 5 minutes or until fish becomes flaky.

Serve fish over rice with salsa on the top and 3 Tablespoons on the side.

Yield: 5 servings

Note: Add more jalapeños for spicier salsa.