2Cook > Fish in Red Pepper Sauce

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Fish in Red Pepper Sauce

Prep Time: 35 min.
Total Time: 35 min.
Servings: 4 servings, 1/4 recipe (248 g) each

What you need

4 red snapper
1 red pepper
1/4 cup Kraft Zesty Italian Dressing
1/2 cup 25%-less-sodium chicken broth
1 small onion
1/4 cup Philadelphia Cream Cheese Product

How to do it

1. Place fish and peppers in foil-lined 15x10x1-inch baking pan. Brush with 2 Tbsp. dressing. Broil 5 min. on each side or until fish flakes easily with fork and peppers are softened, brushing occasionally with remaining dressing. Cover fish to keep warm.

2. Cut peppers into chunks. Blend chicken broth, onions and pepper chunks in blender until puréed. Pour into saucepan. Bring to boil on medium-high heat, stirring frequently. Simmer on low heat 5 min., stirring occasionally. Remove from heat. Add cream cheese product; stir until blended.

3. Serve fish topped with red pepper sauce.

Tips

Special Extra: Sprinkle with 2 Tbsp. chopped fresh cilantro.

Buying and Storing Frozen Fish & Shellfish: When purchasing frozen fish or shellfish, make sure it is well-wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package.
Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.

Purchasing and Storing Fresh Fish: Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh odor (they should not smell fishy). Whole fish should have bright clear eyes. Store in the coldest part of the refrigerator up to 2 days.

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Nutrition

4 servings, 1/4 recipe (248 g) each
Calories
200
Total fat
8g
Saturated fat
3g
Cholesterol
50mg
Sodium
310mg
Carbohydrate
6g
Dietary fibre
1g
Sugars
4g
Protein
24g
Vitamin A
15%DV
Vitamin C
70%DV
Calcium
6%DV
Iron
4%DV
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
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