Fish Fillets in Red Pepper Sauce
Source of Recipe
Marla
List of Ingredients
Fish Fillets in Red Pepper Sauce
- 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
Recipe
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 1/4
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.
Nutritional Information Per Serving:
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
|
|
member logon
