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Name: Fish Fillets and Bell Pepper Salsa
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 3 tb Fresh lime juice divided; 1 c tomatoes Unpeeled; 1/2 c Yellow bell pepper diced; 4 4-oz Grouper or perch; 2 tb chopped green chilies Canned; 1/2 c Red bell pepper diced; 1 tb fresh onion Minced; 1/4 ts Salt; 1 tb Balsamic vinegar; 2 tb fresh cilantro Minced

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INGREDIENTS

3 tb Fresh lime juice ; divided
1 c tomatoes ; Unpeeled
1/2 c Yellow bell pepper ; diced
4 4-oz Grouper ; or perch
2 tb chopped green chilies ; Canned
1/2 c Red bell pepper ; diced
1 tb fresh onion ; Minced
1/4 ts Salt
1 tb Balsamic vinegar
2 tb fresh cilantro ; Minced

Servings

INSTRUCTIONS

Combine first 8 ingredients and 2 Tbsp. lime juice in a bowl; stir well. Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle remaining tablespoon lime juice over fish fillets. Cover with wax paper; microwave at Microwave on High (70% power) for 8-9 minutes or until fish flake easily when tested with a fork, rotating dish a quarter turn after 3 minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4 servings. Per 3 oz. fish and 1/2 cup salsa: 130 calories, 1.5 gr. fat, 42 mg. cholesterol. MC formatting by bobbi744@sojourn.com Serving Ideas : Serve with fat-free refried beans and spanish rice. NOTES : This was a very delicious dish. Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n067 by Roberta Banghart on Mar 11, 1997

NOTES

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Fish Fillets and Bell Pepper Salsa

3 tb Fresh lime juice divided
1 c tomatoes Unpeeled
1/2 c Yellow bell pepper diced
4 4-oz Grouper or perch
2 tb chopped green chilies Canned
1/2 c Red bell pepper diced
1 tb fresh onion Minced
1/4 ts Salt
1 tb Balsamic vinegar
2 tb fresh cilantro Minced

Combine first 8 ingredients and 2 Tbsp. lime juice in a bowl; stir well.  Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle  remaining tablespoon lime juice over fish fillets. Cover with wax paper;  microwave at Microwave on High (70% power) for 8-9 minutes or until fish  flake easily when tested with a fork, rotating dish a quarter turn after 3  minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4  servings. Per 3 oz. fish and 1/2 cup salsa: 130 calories, 1.5 gr. fat, 42  mg. cholesterol. MC formatting by bobbi744@sojourn.com    Serving Ideas : Serve with fat-free refried beans and spanish rice.    NOTES : This was a very delicious dish. Recipe by: Cooking Light Card  Posted to Digest eat-lf.v097.n067 by Roberta Banghart  <bobbi744@sojourn.com> on Mar 11, 1997

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Nutrition

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Serving Size: 1 Serving (245g)
Recipe Makes: 4

Calories: 139
Calories from Fat: 13 (9%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.4g
Cholesterol 41.4mg		13 %
Sodium 69.3mg		2 %
Potassium 862.4mg		23 %
Total Carbohydrate 7.6g		2 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 5.6g
Protein 23.1g		33 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 139

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