Ingredients
1/4 cup reduced-sodium soy sauce2 tablespoons lemon juice2 pounds grouper or red snapper fillets1 medium onion, cut into 6 wedges and separated3 teaspoons olive oil, divided1 medium green pepper, sliced into thin rings1 medium sweet red pepper, sliced into thin rings1 medium sweet yellow pepper, sliced into thin rings1 can (14-1/2 ounces) diced tomatoes, drained
Preparation
In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a shallow dish; add fish. Turn to coat; cover and refrigerate for 20 minutes. Cover and refrigerate remaining marinade.
Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers; cook and stir for about 5 minutes longer. Stir in tomatoes; cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat; keep warm.
Drain fish, discarding marinade in dish. In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.
