Want an easy recipe for firm-textured fish like halibut? Try it grilled with a roasted red pepper sauce and served over hot spinach linguine.
What You Need
Original recipe yields 4 servings
2 red pepper s
4 firm-textured fish fillets or steaks, such as halibut (about 1-1/4 lb.)
1 tsp. lemon pepper seasoning
1/4 lb. (4 oz.) 2% Milk VELVEETA®, cut up
8 oz. hot cooked spinach linguine
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Let's Make It
Place red peppers on grill over hot coals or on rack of broiler pan 3 to 4 inches from heat. Grill or broil 8 to 10 minutes or until skin is blackened, turning several times. Place in paper bag; close top. Cool. Remove peels and seeds from peppers; discard.
Place red peppers in blender or food processor container; cover. Process until smooth. Set aside.
Place fish on greased grill over medium coals or rack of broiler pan 3 to 5 inches from heat. Sprinkle with seasoning. Grill or broil 5 to 10 minutes or until fish flakes easily with fork.
Mix VELVEETA and pureed red peppers in saucepan; cook on low heat until VELVEETA is melted, stirring occasionally. Place hot pasta on serving platter; top with fish. Pour red pepper mixture over fish.
Substitute mahi mahi fish fillets or steaks for halibut fillets or steaks.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.