For the sauce, in a large skillet heat oil over medium-high heat.
Add bell pepper and jalapeño; cook and stir 5 minutes or until softened. Add garlic; cook and stir 2 minutes. Spoon mixture into a blender. Add lime juice and 1/4 cup water and pulse until smooth.
Return sauce to skillet and bring to a boil. Season fillets with pepper to taste and place in sauce in skillet.
Reduce heat to low and cook, covered, 6 – 8 minutes or until fish flakes easily with a fork.
Place fillets and sauce on each of 4 plates. Sprinkle with cilantro, and serve.
