South Beach Diet Spicy Grilled Fish And Peppers – a delicious recipe with low-fat Italian salad dressing, red pepper, red peppers, green peppers, parmesan cheese, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
2
Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
3
Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.
59
kcal
Calories
2
g
Fat
5
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup low-fat Italian salad dressing, 1 teaspoon crushed red pepper flakes, 1 1/2 lbs firm white fish fillets, 2 medium red peppers, cut into 6 pieces, and more.
Yes, South Beach Diet Spicy Grilled Fish And Peppers falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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