Fish fillets and bell pepper salsa
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unpeeled tomatoes, seeded/diced |
| ½ | cup | Red bell pepper, diced |
| ½ | cup | Yellow bell pepper, diced |
| 2 | tablespoons | Canned chopped green chilies |
| 2 | tablespoons | Minced fresh cilantro |
| 1 | tablespoon | Minced fresh onion |
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Balsamic vinegar |
| 3 | tablespoons | Fresh lime juice, divided |
| 4 | Grouper (4 oz.) or perch fillets, 1 inch thick | |
Directions
Combine first 8 ingredients and 2 Tbsp. lime juice in a bowl; stir well.
Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle remaining tablespoon lime juice over fish fillets. Cover with wax paper; microwave at Microwave on High (70% power) for 8-9 minutes or until fish flake easily when tested with a fork, rotating dish a quarter turn after 3 minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4 servings. Per 3 oz. fish and ½ cup salsa: 130 calories, 1½ gr. fat, 42 mg. cholesterol. MC formatting by bobbi744@...
Serving Ideas : Serve with fat-free refried beans and spanish rice.
NOTES : This was a very delicious dish. Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n067 by Roberta Banghart <bobbi744@...> on Mar 11, 1997