• 2 shallots, sliced
• 2 large ripe tomatoes, chopped
• 2 cloves garlic, crushed
• 2-3/4 Tbs. white wine
• 1 tsp. chilli powder
• 2-3/4 Tbs. fresh basil, chopped
• 6 black olives (optional)
• 2-3/4 Tbs. olive oil
• 4 whitefish fillets, about 6 ounces each

Combine first 7 ingredients in a bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fish 3 minutes or until golden. Turn fish and add reserved sauce to skillet. Simmer 3 minutes or until fish flakes easily with a fork. Serve with sauce.

Per serving: calories 315, fat 11.4g, 34% calories from fat, cholesterol 99mg, protein 42.6g, carbohydrates 7.9g, fiber 1.8g, sugar 3.6g, sodium 145mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 6.9

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The recommended wine is: Sauvignon Blanc.