Creole Tilapia
This dish can be made with Tilapia, or red snapper or any white, flaky fish. Use a hot sauce with a great flavor to it - not just hot! Two favorites of mine are Tiger Sauce and Tapatio Hot Sauce. But there are a ton out there. Try a new one and let me know what you think.

Cooking spray
1 teaspoon oil
1/4 cup onion -- chopped
1/4 cup green pepper -- chopped
1 clove garlic -- minced
1 can tomatoes -- petite diced
1 can rotel
2 teaspoons low-sodium Worcestershire
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 Dash hot sauce (I use more than a dish)
4 Tilapia fillets

Spray non-stick skillet with spray. Heat oil over medium-high heat until hot. Add onion, green pepper, and garlic; saute until tender. Do not let it brown.

Add canned tomatos, rotel and next 6 ingredients. Bring to a boil; add fillets, spooning tomato mixture over fish. Reduce heat; cover and simmer. When edges look opaque, gently flip fish over. Cook until fish flakes easily when tested with a fork. Yield: 4 servings.

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