Ingredients

• 4  5- to 6-ounce fresh or frozen tuna, halibut, or salmon steaks, cut 1 inch thick
• 1-1/2  cups dry white wine or chicken broth
• 1  cup water
• 2  medium yellow sweet peppers, chopped (1-1/2 cups)
• 3  tablespoons drained capers
• 1/4  to 1/2 teaspoon crushed red pepper
• 4  cloves garlic, minced
•   Salt and freshly ground black pepper
• 2  tablespoons basil-flavored oil or olive oil
•   Coarsely chopped fresh parsley

Directions

1. Thaw fish, if frozen. Rinse fish steaks; pat dry with paper towels. In a large skillet combine combine wine, water, sweet pepper, capers, crushed red pepper, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.

2. Place fish in a single layer in the liquid in the skillet. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer. Cook, covered, for 8 to 12 minutes or until fish begins to flake when tested with a fork. Remove fish to serving platter. Drain peppers and capers from poaching liquid; discard liquid. Drizzle cooked fish with the oil and serve with pepper mixture. Sprinkle with parsley.

3. Makes 4 steaks