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This sweet pepper salad pairs well with halibut, snapper, or other firm, white-fleshed fish. You can also serve it with sautéed chicken breast or grilled pork tenderloin.

Jeanne Kelley
Recipe by Cooking Light August 2007

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1/2 cup bell pepper mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides down, on a cutting board or work surface; flatten with hand. Place pepper halves on a grill rack coated with cooking spray; grill 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

  • Combine bell peppers, 2 tablespoons parsley, 2 tablespoons chives, vinegar, oil, capers, marjoram, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; toss gently to coat.

  • Sprinkle fish evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper. Place fish on grill rack coated with cooking spray; grill 6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle fish with remaining 1 tablespoon parsley and remaining 1 tablespoon chives. Serve with bell pepper mixture.

Nutrition Facts

248 calories; calories from fat 26%; fat 7.2g; saturated fat 1g; mono fat 3.7g; poly fat 1.6g; protein 35.4g; carbohydrates 8.9g; fiber 2.4g; cholesterol 52mg; iron 2.2mg; sodium 599mg; calcium 109mg.
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