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Grouper Fillets with Fire-Roasted Peppers

Yield serves 4 (serving size: 1 fillet and 1/2 cup roasted peppers)
Alberto's training in Italian cuisine is extensive. The salsa piared with this fish has distinct Italian influences, including balsamic vinegar and roasted peppers.

Ingredients

  • 1 large yellow bell pepper (about 3/4 pound)
  • 1 large red bell pepper (about 3/4 pound)
  • 2 tablespoons minced fresh basil
  • 2 tablespoons minced fresh cilantro
  • 4 teaspoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, thinly sliced
  • 4 (6-ounce) grouper fillets (1-inch thick) or any other firm, white fish

Nutrition Information

  • calories 248
  • caloriesfromfat 24 %
  • fat 7 g
  • satfat 1.1 g
  • monofat 3.7 g
  • polyfat 1.1 g
  • protein 35 g
  • carbohydrate 12 g
  • fiber 4 g
  • cholesterol 63 mg
  • iron 2 mg
  • sodium 389 mg
  • calcium 69 mg

How to Make It

  1. Preheat broiler.

  2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until peppers are blackened. Place bell peppers in a zip-top plastic bag; seal. Let stand 10 minutes; peel and cut into 1/2-inch strips. Combine bell peppers, basil, cilantro, 3 teaspoons oil, vinegar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic in a medium bowl.

  3. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add fish; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with roasted peppers.