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Main dishes

Fish in Roasted Red Pepper Sauce

Fish in Roasted Red Pepper Sauce recipe
photo by:kraft
Create guest-worthy white fish with our creamy garlic and roasted red pepper sauce over rice, prepped in just 10 minutes and on the table in half an hour.
10 min
30 min
4 servings
Magazine Acquisition

What You Need

 cod fillets (1 lb.)
cup  flour
cup  KRAFT Zesty Italian Dressing
cup   sliced onions
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
cup   roasted red peppers
cup  chicken broth
clove  garlic, peeled
Tbsp.  chopped fresh cilantro

Make It

COAT both sides of fish with flour. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, blend cream cheese, red peppers, broth and garlic in blender until well blended. Pour into medium saucepan. Bring to boil on medium-high heat, stirring frequently; simmer on low 5 min., stirring occasionally.

PLACE fish on platter; top with cream cheese sauce and cilantro.

Kraft Kitchens Tips

Substitute jarred roasted red peppers or roasted poblano peppers for the roasted fresh red peppers.
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.
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