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Spicy Grilled Fish and Peppers

Spicy Grilled Fish and Peppers recipe
photo by:kraft
time
prep:
10 min
total:
34 min
servings
total:
6 servings

What You Need

1
cup  SOUTH BEACH LIVING™ Italian Dressing
1
tsp.  crushed red pepper
1-1/2
lb.   firm whitefish fillets, such as grouper, halibut or tilapia
2
  each: medium red and green bell peppers, seeded, each cut into 6 pieces
2
Tbsp.  KRAFT Grated Parmesan Cheese
2
Tbsp.  finely chopped cilantro

Make It

PREHEAT grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of the dressing mixture over fish in resealable plastic bag; pour remaining dressing mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and bell peppers with the dressing mixture. Refrigerate 15 min. to marinate.

REMOVE fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.

GRILL 4 min.; carefully turn fish over. Brush with the reserved marinade from peppers. Grill, covered, an additional 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate; let stand 3 min. Sprinkle with the cheese and cilantro.

Kraft Kitchens Tips

Preheating the Grill
When cooking on charcoal grills, allow 30 to 40 min. for the lit coals to heat up before cooking. The coals are ready when covered with a fine gray ash. If the fire is too hot, use tongs to spread out the coals or for a hotter fire push the coals closer together. When cooking on gas grills, preheat the grill for about 10 min. on high heat before using. Then, adjust the heat as directed in recipe.
SOUTH BEACH DIET™ Tip
This delicious fish and pepper recipe is so easy to prepare. Marinating the fish and peppers in plastic bags makes cleanup a breeze.
Cooking Know-How
Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.
K:43422v7 :66104
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