- 3 large red bell peppers
- 2 tablespoons minced fresh basil
- 3 tablespoons water
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) red snapper fillets or other firm white fish fillets
- Cooking spray
- Fresh chives (optional)
- calories 241
- caloriesfromfat 24 %
- fat 6.5 g
- satfat 1.1 g
- monofat 3 g
- polyfat 1.4 g
- protein 38.3 g
- carbohydrate 6.5 g
- fiber 1.8 g
- cholesterol 67 mg
- iron 1.8 mg
- sodium 231 mg
- calcium 68 mg
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch-wide strips.
Combine the basil and next 6 ingredients (basil through black pepper) in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Brush both sides of fillets with the reserved marinade. Place fish on a grill rack coated with cooking spray. Grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with remaining basil mixture.
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.