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The zesty salsa brings out the best in this fish dish.

Poached Seafood with Italian Salsa

1 tablespoon olive oil
1 large clove garlic, finely chopped
1/4 cup dry white wine or chicken broth
4 firm white fish fillets
1 (14.5-ounce) pasta-ready chunky tomatoes with three cheeses, undrained
Hot cooked rice (optional)

1. Heat olive oil in skillet over medium heat. Add garlic; cook for 30 seconds. Stir in wine; bring to a boil. Add fish; cover.
2. Cook for 6 minutes. Stir in tomatoes with juice; cover. Cook for 2 minutes or until fish flakes easily when tested with a fork. Serve over rice.

Makes 4 servings.