Grilled Fish and Peppers

1. 1

   Combine dressing and crushed red pepper; set aside.

2. 2

   Cut bell peppers lengthwise in half; remove and discard membranes and seeds.

3. 3

   Cut each piece crosswise in half; place in non-reactive pan.

4. 4

   Pour half of the dressing mixture over peppers; toss to coat.

5. 5

   Set aside.

6. 6

   Place fish in separate non-reactive pan; pour remaining dressing mixture over fish.

7. 7

   Refrigerate peppers and fish 15 to 20 minutes to marinate.

8. 8

   Remove fish from marinade; discard marinade.

9. 9

   Remove peppers from marinade, reserving marinade.

10. 10

    Place fish and peppers on well-oiled grill over medium-high heat.

11. 11

    Cook 5 minutes; gently turn over fish and peppers.

12. 12

    Brush with reserved marinade from peppers; cook an additional 4 to 5 minutes or until fish flakes easily with fork and peppers are tender.

13. 13

    Place 1 fish fillet on each serving plate; top with 1 each green and red pepper piece.

14. 14

    Sprinkle with 1 tsp.

15. 15

    each cheese and cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.