1/2 c. Italian dressing, light, zesty
1 t. red pepper, crushed
3/4 lb. fish fillets, firm white (tilapia, grouper, or orange roughy)
1 red bell pepper, seeded, sliced
1 T. Parmesan cheese, grated
1 T. cilantro, chopped (optional)
Mix dressing and red pepper flakes. Pour half of the dressing mix over fish in a plastic storage bag. Refrigerate 15 minutes to marinate. Place bell pepper in separate bag. Add remaining dressing mix and seal. Shake gently until pepper is coated. Preheat 12" skillet on medium heat. Remove fish from marinade; discard marinade. Remove pepper from marinade, reserve this marinade. Place peppers in pan. Place fish on top of peppers, cover with lid. Cook for 4 to 5 minutes. Turn peppers and fish over. Brush with rest of marinade. Cover and cook an additional 2 minutes or until fish flakes easily with fork. Place fish on serving plate and let stand for 3 minutes then sprinkle with cheese and cilantro.
Makes 2 servings.
Nutrition Information: 250 calories; 7 g fat; 90 mg cholesterol; 1090 mg sodium; 8 g carbohydrates; 1 g fiber; 36 g protein.