Fish - Fillets in Pepper Puree
Source of Recipe
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List of Ingredients
Fish - Fillets in Pepper Puree
1 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons olive oil
2 large red bell peppers (12 ounces total),
cored, seeded, and coarsely chopped
1 teaspoon ground coriander
1/8 to 1/4 teaspoon crushed red pepper flakes
Four (4-ounce) fish fillets such as scrod, cod,
white fish, haddock, or orange roughy
1/2 teaspoon salt
1 lime, cut in wedges
In a large nonstick skillet, saute the onion and
garlic in oil until tender, about 5 minutes. Add the
red peppers, coriander, and pepper flakes; saute
1 minute. Cover and cook over low heat until the
peppers are very tender, about 8 minutes.
Transfer the mixture to a food processor or blender;
blend until smooth, scraping down the sides twice.
Stir in 1/4 teaspoon of the salt.
Sprinkle the fish with the remaining 1/4 teaspoon
salt and place in the same skillet. Spoon the puree
over the fish; cover and simmer until the fish is
opaque, about 8 minutes. Serve the fish topped with
the pepper puree and with lime wedges.
Makes 4 servings.
Nutritional Information Per Serving (1 fillet with about 1/4 cup sauce):
Calories: 151, Fat: 3 g, Cholesterol: 49 mg, Sodium: 355 mg,
Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 21 g
Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat
Recipe
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