3 oz. sole, trout, or redfish
2 tsp. all-purpose flour
2 tsp. vegetable oil, divided
2 tbsp. red pepper
2 tbsp. shallots or onions
1 garlic clove, minced
1/4 c. canned Italian tomatoes, seeded and chopped (reserve liquid)
1 tsp. red wine vinegar
1/8 tsp. Italian seasoning
Dash of black pepper

On a sheet of wax paper, dredge fish fillets in flour, coating both sides. In a 9 inch non-stick skillet, heat 1 teaspoon of oil. Add fillets and cook over medium heat, turning once, until lightly browned and cooked through, about 3 minutes on each side. Transfer fillets to a serving platter; keep warm. In the same skillet, heat remaining oil. Add red pepper, shallots, and garlic; cook over medium high heat for 2 minutes. Place fillets back in skillet and turn heat off. Put the lid on the skillet and let it set until you are ready to serve.