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Name: Roasted Pepper Topping
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Pepper; Pound; 1/2 ts Anchovy paste; 1/2 Pound; 2 tb Fresh Lemon Juice; 1 lg Garlic clove -- crushed; 1/8 ts Salt; 1 lg Yellow bell pepper -- about; 1 ts Extra Virgin Olive Oil; 1 lg Green bell pepper -- about; 1 lg Red bell pepper -- about 1/2; 1/2 Pound

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INGREDIENTS

1/4 ts Pepper
Pound
1/2 ts Anchovy paste
1/2 Pound
2 tb Fresh Lemon Juice
1 lg Garlic clove -- crushed
1/8 ts Salt
1 lg Yellow bell pepper -- about
1 ts Extra Virgin Olive Oil
1 lg Green bell pepper -- about
1 lg Red bell pepper -- about 1/2
1/2 Pound

Servings

INSTRUCTIONS

Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12 minutes or until blackened and charred. Place bell peppers in a zip-top heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and discard skins. Cut roasted bell peppers lengthwise into thin strips. Add pepper strips to lemon juice mixture; toss to coat. Cover and marinate at room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red snapper, or grouper. Yield 2 cups. Recipe By : Cooking Light, October 1994, p. 148 From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Roasted Pepper Topping

1/4 ts Pepper
 Pound
1/2 ts Anchovy paste
1/2 Pound
2 tb Fresh Lemon Juice
1 lg Garlic clove -- crushed
1/8 ts Salt
1 lg Yellow bell pepper -- about
1 ts Extra Virgin Olive Oil
1 lg Green bell pepper -- about
1 lg Red bell pepper -- about 1/2
1/2 Pound

Combine first 6 ingredients in a bowl; stir well with a wire whisk. Cover  and let stand 30 minutes to 1 hour. Cut bell peppers in half lengthwise;  discard seeds and membranes. Place peppers, skin side up, on a foil-lined  baking sheet; flatten with palm of hand. Broil 3 inches from heat for 12  minutes or until blackened and charred. Place bell peppers in a zip-top  heavy-duty plastic bag, and seal bag; let stand 15 minutes. Peel and  discard skins. Cut roasted bell peppers lengthwise into thin strips. Add  pepper strips to lemon juice mixture; toss to coat. Cover and marinate at  room temperature for 1 hour. Serve over mahimahi, swordfish, halibut, red  snapper, or grouper.  Yield 2 cups.    Recipe By     : Cooking Light, October 1994, p. 148    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 6 Servings

Calories: 10
Calories from Fat: 7 (70%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0.6mg		0 %
Sodium 24.6mg		1 %
Potassium 15.2mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.7g
Protein 0.2g		0 %
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: 10

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