1 lb. fish steaks, 1/2 inch thick
1 (10 1/2 oz.) can white clam sauce
1/2 c. dry vermouth or white wine
1/2 tsp. basil leaves, crushed
1/2 tsp. salt
1/2 c. green pepper in match stick sized pieces
1/2 c. diced Progresso roasted peppers

In a large skillet, bring 1 inch water to a boil. Add fish. Reduce heat and simmer, covered, until fish flakes easily with a fork, 4 to 5 minutes. Remove fish; set aside and keep warm. To same skillet, add clam sauce, wine, basil, salt, and green pepper. Bring to boil. reduce heat and simmer, covered, until green pepper is tender, 4 to 5 minutes. Stir in roasted peppers. Heat until hot. Spoon sauce over fish. Serve with steamed rice, spooning remaining sauce over rice, if desired. Yield: 4 portions.