Return to
Cookbook Index | Chapter
Index
From the Kitchen of: whisper55
Source: [NBC TV Station in Little Rock..on the net]
| 1/2 | C. | Green Bell Pepper, seeded and Chopped |
| 1/2 | C. | Red Bell Pepper |
| 1 | C. | Onion, chopped |
| 3 | cloves Garlic, minced | |
| 1/4 | c. | Water |
| 4 | oz. | can Diced Green Chilies |
| 1/3 | C. | Pimento-stuffed Green Olives, sliced |
| 3 | Tbsp. | Lime Juice |
| 1/2 | tsp. | Ground Cinnamon |
| 1/4 | tsp. | White Pepper |
| 1 | lb. | Snapper, mahi mahi, or other fish fillets |
| 1 | Tbsp. | Capers, drained |
In nonstick frying pan, saute bell peppers, tomato, onion and garlic in water, stirring often until vegetables are tender-crips (3-5 minutes). Add Chilies, olives, lime juice, cinnamon and white pepper; bring mixture to a boil. Boil stirring until sauce is slightly thickened. Rinse fish, pat dry. Place in lightly greased 9x13 baking dish. Pour Sauce over fish. Bake 350 degrees until fish is just opaque, but still moist (10-15 min.) Sprinkle with capers; serve with lime wedge. 183 calories, 4.2g fat, 957 mg Sodium, 42 mg Cholesterol 1 serving = 3 meat/portion, 2 vegetable