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Fish Fillets and Bell Pepper Salsa
1 c Unpeeled tomatoes, seeded/diced
1/2 c Red bell pepper, diced
1/2 c Yellow bell pepper, diced
2 tb Canned chopped green chilies
2 tb Minced fresh cilantro
1 tb Minced fresh onion
1/4 ts Salt
1 tb Balsamic vinegar
3 tb Fresh lime juice, divided
4 Grouper (4 oz. ) or perch fillets, 1 inch thick
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.