Grouper with Sweet Peppers |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This low-fat dish is the greatest, confirms Patricia Sweat of Saulsbury, Tennessee. It's so colorful—it looks as wonderful as it tastes. Your family will beg you to make it! Ingredients:
1/4 cup reduced-sodium soy sauce |
2 tablespoons lemon juice |
2 pounds grouper or red snapper fillets |
1 medium onion, cut into 6 wedges and separated |
3 teaspoons olive oil, divided |
1 medium green pepper, sliced into thin rings |
1 medium sweet red pepper, sliced into thin rings |
1 medium sweet yellow pepper, sliced into thin rings |
1 can (14-1/2 ounces) diced tomatoes, drained |
Directions:
1. In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade.
2. Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers; cook and stir for about 5 minutes longer. Stir in tomatoes; cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat; keep warm.
3. Drain and discard marinade from fish. In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately. Yield: 6 servings.
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