2 red peppers
4 firm-textured fish fillets or steaks, such as halibut (about 1-1/4 lb.)
1 teaspoon lemon pepper seasoning
1/4 pound Velveeta Pasteurized Prepared Cheese Product, cut up
8 ounces hot cooked spinach linguine
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 prepared cheese product and pureed red peppers in saucepan; cook on low heat until prepared cheese product is melted, stirring occasionally. Place combined pasta on serving platter; top with fish. Pour red pepper mixture over fish.
Recipe makes 4 servings.
Serving size: 1 serving
Calories: 310; Total Fat: 7g; Saturated Fat: 2.5g; Cholesterol: 55mg; Sodium: 610mg; Carbohydrates: 23g; Fiber: 1g
Exchanges: 1 1/2 Starch, 1 Vegetable, 5 Meat
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