Grouper Fillets with Fire-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.

Yield: serves 4 (serving size: 1 fillet and 1/2 cup roasted peppers)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 35g
  • Carbohydrate: 12g
  • Fiber: 4g
  • Cholesterol: 63mg
  • Iron: 2mg
  • Sodium: 389mg
  • Calcium: 69mg

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

Preparation

  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.
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