| 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 |
tb |
Canned chopped green chilies |
| 2 |
tb |
Minced fresh cilantro |
| 1 |
tb |
Minced fresh onion |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Balsamic vinegar |
| 3 |
tb |
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 bobbi744@sojourn.com
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@sojourn.com> on Mar 11, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”