Broiled fish with three peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh Fish Fillets or Steaks |
| 4 | tablespoons | Light Olive Oil |
| Salt | ||
| Pepper | ||
| 1 | small | Red Bell Pepper; seeded and sliced into thin strips |
| 1 | small | Green Bell Pepper; seeded and sliced into thin strips |
| 1 | small | Yellow Bell Pepper; seeded and sliced into thin strips |
| ½ | pounds | Mushrooms; thickly sliced |
| ½ | tablespoon | Fresh Basil; chopped or |
| 1 | teaspoon | Dried Basil; crumbled |
| 1 | small | Jalapeno Pepper; seeded and finely minced |
Directions
Preheat the broiler. Rinse the fish under cold water and pat very dry.
Brush lightly with half the oil. Season to taste. Broil the fish 4-5" from the heat, 6-12 minutes per inch of thickness, or until the fish is just opaque throughout.
While the fish is broiling, heat the remaining oil in a large saute pan over medium-high heat. Add the remaining ingredients to the pan.
Thoroughly blend and stir for 3-4 minutes until the vegetables are heated through, but still firm. Portion the fish on individual warm plates. Top with the sauteed vegetable mixture. Serve immediately.
Per Serving: 285 calories, 32 g protein, 5 g carbohydrate, 15 g fat, 2 g saturated fat, 73 mg cholesterol, 95 mg sodium, 2 g fiber.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA