Slice your onion into strips.
Crush your garlic cloves.
Slice your red bell pepper.
In large skillet, heat olive oil and sauté onion, garlic, and red pepper over medium-low heat until onion and peppers are soft.
Add your choice of tomatoes. If you're using fresh cherry or grape tomatoes, cook over medium-low heat until tomatoes render their juices.
Add your white wine and your chicken broth.
Add tbsp of butter.
Reduce heat to low and simmer.
Using a wooden spoon, gently break up the tomatoes as your sauce cooks.
Cover and reduce heat to low and allow to simmer.
While sauce simmers begin to prepare your fish.
Rinse filets with cold water, pat dry thoroughly with paper towels, and season generously with kosher salt.
On a large dinner plate or in a Pyrex dish add your flour of choice.
Dredge fish lightly through flour. Just a light dusting is all that is required.
Heat olive oil in cast iron skillet and place fish in skillet once pan is hot.
Crisp fish on each side until lightly golden. Fish does not need to be cooked through.
Once your sauce has thickened and all of your vegetables have wilted down, begin to add snapper filets, gently pushing them down into sauce.
If you need to add a few more glugs of chicken broth, that's ok.
Cover and continue to cook on low heat allowing the fish to simmer in the sauce until it flakes with a fork, approximately 15 minutes.
While your fish simmers prepare your coconut sticky rice.