Alberto's training in Italian cuisine is extensive. The salsa piared with this fish has distinct Italian influences, including balsamic vinegar and roasted peppers.

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Recipe Summary

Yield:
serves 4 (serving size: 1 fillet and 1/2 cup roasted peppers)
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Ingredients

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Directions

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  • Preheat broiler.

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  • 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.

Nutrition Facts

248 calories; calories from fat 24%; fat 7g; saturated fat 1.1g; mono fat 3.7g; poly fat 1.1g; protein 35g; carbohydrates 12g; fiber 4g; cholesterol 63mg; iron 2mg; sodium 389mg; calcium 69mg.