Broiled Fish With Three Peppersfish, main dish 1 1/2 lb fresh fish fillets or steaks 4 tablespoon light olive oil 1 salt 1 pepper 1 small red bell pepper; seeded and sliced into th 1 small green bell pepper; seeded and sliced into th 1 small yellow bell pepper; seeded and sliced into th 1/2 lb mushrooms; thickly sliced 1/2 tablespoon fresh basil; chopped or 1 teaspoon dried basil; crumbled 1 small jalapeno pepper; seeded and finely minced 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 |
