This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

4 5-ounce red snapper fillets
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups chopped tomatoes
2 tablespoons olive oil (preferably extra-virgin)
Fresh Italian parsley, chopped

Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3 cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce heat to medium-low, cover and simmer until fish is just cooked through, about 15 minutes. Transfer fish to platter. Boil sauce in skillet until thickened, about 10 minutes. Spoon sauce over fish and sprinkle with parsley.

Per serving: calories, 226; fat, 9 grams: cholesterol: 53 mg; sodium: 405 mg