1 (15 oz.) can stewed tomatoes (Del Monte brand preferred)
1 (8 oz.) can kernel corn
1/2 c. dry white wine
1/4 tsp. garlic salt
Pinch of red pepper flakes and-or Old Bay seasoning
10-12 oz. fish fillets

In saucepan, combine first 5 ingredients, bring to boil, then lower flame to simmer. Add fish fillets, cover and simmer 2-3 minutes until fish are opaque and cooked through. Serve over cooked rice. Serves 2.