3 plum tomatoes, seeded, cut into 1/4-inch pieces
1 yellow pepper, seeded, cut into 1/4-inch pieces
1 small rib celery, cut into 1/4-inch pieces
1/2 cucumber, seeded, cut into 1/4-inch pieces
1/2 small red onion, minced
1/2 tsp. each salt and pepper
1-1/2 tbsp. olive oil
1 tbsp. white wine vinegar
2 red snapper fillets
2 tbsp. Wondra flour

In bowl, stir together tomatoes, yellow pepper, celery, cucumber, onion, 1/4 teaspoon each salt and pepper, olive oil and vinegar, set aside.

Sprinkle fish with remaining salt and pepper. Place flour on plate. Dip flesh side of fish in flour, shake off excess.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan, flesh-side down. Cook for 3 minutes, carefully flip and cook 4 minutes, or until fish flakes easily. Remove fish to platter, keep warm.

Heat another skillet over medium-high heat, add tomato mixture to skillet. Cook 4 minutes, stirring often. Serve fish with your favorite salsa.

Submitted by: Sherry Monfils