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

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