| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Spanish | Fish, Healthwise, Main dishes, Microwave, Sauces/mari | 4 | Servings |
INGREDIENTS
| 1 | c | Unpeeled tomatoes |
| seeded/diced | ||
| 1/2 | c | Red bell pepper, diced |
| 1/2 | c | Yellow bell pepper, diced |
| 2 | T | Canned chopped green chilies |
| 2 | T | Minced fresh cilantro |
| 1 | T | Minced fresh onion |
| 1/4 | t | Salt |
| 1 | T | Balsamic vinegar |
| 3 | T | Fresh lime juice, divided |
| 4 | Grouper, 4 oz. or perch | |
| fillets 1 inch thick |
INSTRUCTIONS
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 1/2 cup salsa: 130 calories, 1.5 gr. fat, 42 mg. cholesterol. MC formatting by [email protected] 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 <[email protected]> on Mar 11, 1997
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