Sauce
2 tablespoons vegetable oil
1 cup (1 small) sliced onion
1 cup (1 small) green bell pepper strips
3 clove garlic, finely chopped
1/3 cup dry white wine
2-1/2 cups (24-ounce jar) chunky salsa
1/2 cup tomato sauce
1/4 cup ORTEGAŽ Sliced Jalapeņos Slices
1/4 cup sliced ripe olives
1 tablespoon capers
Fresh cilantro sprigs (optional)
Lime wedges (optional)

Sauce
Heat vegetable oil in large, nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are crisp-tender. Add wine; cook for 1 minute.

Stir in salsa, tomato sauce, jalapeņos, olives and capers. Bring to a boil. Place fish in sauce. Reduce heat to low; cover. Cook for 8 to 10 minutes or until fish flakes easily when tested with fork.

Serve with sauce, garnished with cilantro and lime wedges.