1 c. red pepper, diced
1 c. onion, chopped
1/2 tbsp. finely chopped garlic
1/4 lb. butter
1/2 c. sliced almonds, toasted
3/4 c. tomatoes, diced
1 c. pimiento, diced
1/4 c. picante sauce
1 tbsp. Accent
2 tbsp. chopped fresh basil
1 tbsp. red wine vinegar
Salt to taste
Pepper to taste
Lemon wedges
6 red snapper fillets

Saute red pepper, onion and garlic in butter until vegetables are soft, about 5 minutes. Stir in almonds, tomatoes, pimientos, picante sauce, Accent, fresh basil and wine vinegar. Season with salt and pepper. Grill fish fillets about 2 to 3 minutes per side. Top each fillet with 1/2 cup red relish crunch. Garnish with lemon wedge. Yield: 6 servings.