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

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