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Preheat the oven to 400 degrees. To make the sauce, cut peppers into small pieces and place in a blender jar. Add all accumulated juices from the peppers. Blend to chop. In a small saucepan heat the shallot and garlic in white wine over medium heat or a few minutes, or until garlic is softened. Add to the blender jar and blend with the peppers until smooth. Add lemon juice, chicken broth, cornstarch and cream cheese, and blend on high to mix well. Pour the blended mixture into a small saucepan over medium heat and stir constantly for 3 to 4 minutes, or until the sauce is thickened and hot. Season with salt and pepper. If the sauce is not completely smooth, blend again. Coat the fish with an olive-oil spray and season with salt and pepper. Place filets in a roasting pan, and add 1 cup each white wine and water. The filets should not be submerged in the liquid. Spread about 1 tbsp. pesto over each filet and drizzle with butter. Roast for 5 to 8 minutes, or until fish flakes easily with a fork. Ladle one-fourth the sauce onto each serving. Place the halibut in the center. Garnish with fresh cilantro and thin tortilla chips. Yield: 4 servings. Per serving: 491 calories, 12 g fat. Sent to me by "Jack C. Elvis"
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 12 (27%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 1.3mg||0 %|
|Sodium 272.7mg||9 %|
|Potassium 85.2mg||2 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.9g|
|Protein 2.1g||3 %|
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Calories per serving: 45
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