Health

Grouper Fillets with Fire-Roasted Peppers

Grouper Fillets with Fire-Roasted Peppers

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


Preheat broiler.

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.

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.



    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)

Nutritional Information

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