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Fish Fillets in Red Pepper Sauce

Source of Recipe

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Fish Fillets in Red Pepper Sauce

Diabetic gourmet.com – e-mail
The New Family Cookbook for People with Diabetes
Yield: 4 Servings

Ingredients:
- 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
- 1/4 teaspoon salt, 'divided'
- 1 lime, cut in wedges

Directions:
In a large non-stick 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 1/8 teaspoon of the salt.

Sprinkle the fish with the remaining 1/8 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.

Per Serving: Calories: 151 ; Protein: 21 g ; Fat: 3 g ; Sodium: 211 mg; Cholesterol: 49 mg ; Dietary Fiber: 1 g ; Sugars: 4 g ; Carbohydrates: 9 g ++++ Exchanges: 2 Vegetable, 3 Very Lean Meat