Fish in Red Pepper Sauce

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prep time

15 min

total time

35 min

makes

4 servings

photo by:

kraft

recipe by: kraft

what you need

4 Red snapper fillets (1 lb.)

1 medium Red pepper, halved, seeded

1/4 cup KRAFT Zesty Italian Dressing, divided

1/2 cup Chicken broth

1 small Onion, quartered

1/4 cup PHILADELPHIA Cream Cheese Spread

Make It

PLACE fish and peppers in foil-lined 15x10x1-inch baking pan. Brush with half of the dressing. Broil 10 min. or until fish flakes easily with fork and peppers are crisp-tender, turning over after 5 min. and brushing occasionally with the remaining dressing. Cover fish to keep warm.

CUT peppers into chunks; place in blender container. Add chicken broth and onions; cover. Blend until pureed; pour into saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally. Remove from heat. Add cream cheese spread; stir until well blended.

SERVE fish topped with the red pepper sauce.

Kraft Kitchens Tips

Jazz It Up

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. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.

Purchasing and Storing Fresh Fish

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